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Freeze-dried hericium erinaceus chicken soup and preparation method thereof

A technology of Hericium erinaceus and chicken soup, which is applied in the field of freeze-dried Hericium erinaceus chicken soup and its preparation, which can solve the problem that the nutritional value of quick-frozen food cannot be compared with that of fresh fish and meat, the requirements for pre-processing of food are high, and the risk of economic investment is increased and other issues, to achieve the effect of good cholesterol retention, low cost and rich nutrition

Inactive Publication Date: 2016-03-09
遵义天阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Quick-frozen products are quick-frozen foods processed through rapid low temperature. The water and juice in the food tissue will not be lost, and at such a low temperature, microorganisms will basically not reproduce, ensuring food safety. Food, the fat in the food will be oxidized slowly, and vitamins are also slowly decomposed. Therefore, the nutritional value of quick-frozen food cannot be compared with fresh fish, meat, etc., so it still has the following defects: 1. Low nutritional value; 2. Taste and poor flavor; 3. Early expiration
[0005] Freeze-dried food is to freeze the water-containing material and then heat it in a frozen state in a vacuum environment to sublimate the ice into steam, thereby removing the water in the material. Because the above process is carried out at low temperature and low pressure, and the water does not sublimate directly through the liquid state, so Freeze-dried food can keep its taste, appearance, protein and vitamins and other nutrients basically unchanged without encountering air, but due to immature technology, it still has the following problems: 1. It is easy to absorb moisture and deliquescence, resulting in nutritional deterioration ; 2. It is easy to break, which increases the risk of economic investment; 3. It has high requirements for the pre-treatment of food, which increases the process cost

Method used

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  • Freeze-dried hericium erinaceus chicken soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1: Raw material selection and weighing

[0032] Raw materials include: 50kg of local chicken, 1.5kg of dried Hericium erinaceus, 38kg of fresh Pleurotus eryngii, 1kg of dried shiitake mushrooms, 1kg of jujube, 1kg of wolfberry, 3kg of ginger, 0.3kg of pepper, 1.2kg of salt, 0.1kg of monosodium glutamate, starch 0.4kg, carrageenan 0.05kg.

[0033] Step 2: Chicken stock preparation

[0034] Cut the local chicken into pieces, put it into 130L water, boil it at 100°C for 10 minutes, then add mushrooms, jujubes, wolfberry, ginger, and pepper in turn, and then simmer for 5 hours at a temperature of 90°C. Get the chicken stock.

[0035] Step 3: Hericium erinaceus Chicken Soup Preparation

[0036] Put the carrageenan into the original chicken broth and stir for 5 minutes, then add the starch and stir evenly, then concentrate with high heat at 90°C for 30 minutes, then add salt and monosodium glutamate and stir evenly, and separate the solid and liquid to obtain concentr...

Embodiment 2

[0040] Step 1: Raw material selection and weighing

[0041] Raw materials include: 60kg of local chicken, 1.8kg of dried Hericium erinaceus, 35kg of fresh Pleurotus eryngii, 2kg of dried shiitake mushrooms, 1kg of jujube, 2kg of wolfberry, 2.3kg of ginger, 0.5kg of pepper, 1kg of salt, 0.1kg of monosodium glutamate, starch 0.3kg, carrageenan 0.03kg.

[0042] Step 2: Chicken stock preparation

[0043] Cut the native chicken into pieces and put it in 180L of water, boil it at 100°C for 20 minutes, then mix the mushrooms, jujube, wolfberry, ginger and pepper evenly, put it in the water, and use a low heat at 85°C Stew for 6h to obtain the original chicken broth.

[0044] Step 3: Hericium erinaceus Chicken Soup Preparation

[0045] Put starch, carrageenan, salt, and monosodium glutamate into the original chicken soup in sequence. The time interval for adding the materials is 3 minutes. After concentrating for 40 minutes at a temperature of 95°C, the concentrated soup and chicke...

Embodiment 3

[0049] Step 1: Raw material selection and weighing

[0050] Raw materials include: chicken 55kg, dry hericium erinaceus 1.6kg, fresh king oyster mushroom 38kg, dried shiitake mushroom 1.3kg, jujube 1.5kg, wolfberry 1.7kg, ginger 2.5kg, pepper 0.4kg, salt 1.4kg, monosodium glutamate 0.1kg, starch 0.4kg, carrageenan 0.04g.

[0051] Step 2: Chicken stock preparation

[0052]Cut the native chicken into pieces and put it into 154L of water, boil it for 15 minutes at a temperature of 100°C, then add ginger, wolfberry, mushrooms, jujube and pepper in sequence, the time interval for adding the materials is 2 minutes, and then use the temperature of Simmer for 5.5 hours at 88° C. to obtain chicken broth.

[0053] Step 3: Hericium erinaceus Chicken Soup Preparation

[0054] Put salt, monosodium glutamate, starch, and carrageenan into the chicken broth at the same time, concentrate for 30 minutes at a temperature of 95°C, and then separate the solid and liquid to obtain the concentrat...

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Abstract

The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried hericium erinaceus chicken soup and a preparation method thereof. Local chicken, dried hericium erinaceus, fresh pleurotus eryngii, dried mushroom, Chinese-date, medlar, ginger and pepper are taken as main materials, table salt, aginomoto, starch and carrageenan are matched as seasonings, then the hericium erinaceus chicken soup is prepared, and then quick-freezing treatment and vacuum packing are performed, thus obtaining a finished product. The finished product is higher in nutrition value, nutrient-rich, simple in preparation process and low in preparation cost, and has the characteristics of convenience in taking, long storage life, rich nutritional ingredients and good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried Hericium erinaceus chicken soup and a preparation method thereof. Background technique [0002] As a traditional nourishing food, chicken soup is famous for its deliciousness. It can relieve cold symptoms and improve the immune function of the human body. However, it is mostly cooked and eaten with a short shelf life. It can be stored for up to 2 days in a hot environment and stored in a frozen environment for up to 2 days. 5 days, economical and time consuming. [0003] With the acceleration of the pace of life, human life is becoming more and more convenient and health-preserving. Chicken soup is deeply demanded by the market, especially chicken soup that can be stored for a long time and is convenient to eat. In Beijing, Shanghai, Shenzhen and other cities, due to work Most of them are high-pressure and busy practitioners. These...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/50A23L31/00A23L33/00A23L33/105
CPCA23V2002/00A23V2200/3262A23V2250/21
Inventor 严文凤邓加斌姚金毅
Owner 遵义天阳食品股份有限公司
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