Freeze-dried original-taste chicken soup and manufacturing method thereof

A production method and chicken soup technology, which are applied in the fields of food freezing, food science, food preservation, etc., can solve the problems of short development time, easy moisture absorption and deliquescence, and easy breakage, and achieve simple production process, improved nutritional environment, and high edible value. Effect

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

[0005] At present, the global consumption of freeze-dried vegetables, meat, and seafood has reached 150,000-180,000 tons, of which the largest consumption is Japan, with an annual consumption of about 30,000 tons. In recent years, Japanese companies have begun to invest in mainland China Building factories to produce freeze-dried food for resale. At the same time, Europe, America, and Russia also showed this trend. China has not introduced freeze-drying tec...

Method used

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  • Freeze-dried original-taste chicken soup and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1: Raw material selection and weighing

[0028] Native chicken 50kg, jujube 1kg, wolfberry 1kg, ginger 3kg, pepper 0.3kg, salt 1.2kg, monosodium glutamate 0.1kg, starch 0.4kg, carrageenan 0.05kg.

[0029] Step 2: Making Chicken Stock

[0030] After cutting the local chicken into pieces, put it into 130L of water, boil it for 10 minutes at a temperature of 100°C, then add jujube, wolfberry, ginger and pepper in turn, and simmer for 5 hours on a low heat. When the fire temperature is 80°C, the temperature is increased by 1°C every 5 minutes until the fire temperature is 90°C, and then heated at a constant temperature to obtain chicken stock.

[0031] Step 3: Making Original Chicken Soup

[0032] After mixing salt, monosodium glutamate, starch, and carrageenan, put it into the chicken broth and stir for 5 minutes, heat it at a constant temperature of 100°C for 30 minutes, and separate the solid and liquid to obtain concentrated soup and chicken-based solids.

[003...

Embodiment 2

[0036] Step 1: Raw material selection and weighing

[0037] Native chicken 60kg, jujube 2kg, wolfberry 0.8kg, ginger 2.3kg, pepper 0.5kg, salt 1kg, monosodium glutamate 0.1kg, starch 0.3kg, carrageenan 0.03kg.

[0038] Step 2: Making Chicken Stock

[0039] Cut the native chicken into 180L water, boil it in water at 99°C for 20 minutes, mix the jujube, wolfberry, ginger, and pepper evenly, put it in water, and simmer for 6 hours on low heat. At an initial fire temperature of 90°C, the temperature is reduced by 2°C every 5 minutes to a fire temperature of 85°C, and then heated at a constant temperature to obtain chicken stock.

[0040] Step 3: Making Original Chicken Soup

[0041] After mixing salt, monosodium glutamate, starch, and carrageenan, put it into the chicken broth and stir for 5 minutes, heat it at a constant temperature of 95°C for 40 minutes, and separate the solid and liquid to obtain concentrated soup and chicken-based solids.

[0042] Step 4: Molding Packaging...

Embodiment 3

[0045] Step 1: Raw material selection and weighing

[0046] Chicken 55kg, jujube 1.7kg, wolfberry 0.5kg, ginger 2.7kg, pepper 0.3kg, salt 1.5kg, monosodium glutamate 0.15kg, starch 0.35kg, carrageenan 0.03kg.

[0047] Step 2: Making Chicken Stock

[0048] Cut the local chicken into 154L water, boil it at 98°C for 15 minutes, then add ginger, jujube, pepper, and wolfberry in sequence, the time interval of adding materials is 2 minutes, and then simmer for 5.5 hours on low heat , the low-fire stewing is at an initial fire temperature of 80°C, the temperature is raised by 2°C every 5 minutes to a fire temperature of 89°C, and then heated at a constant temperature to obtain chicken stock.

[0049] Step 3: Making Original Chicken Soup

[0050] After mixing salt, monosodium glutamate, starch, and carrageenan, put it into the chicken broth and stir for 6 minutes, heat it at a constant temperature of 96°C for 30 minutes, and separate the solid and liquid to obtain concentrated soup ...

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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 original-taste chicken soup and a manufacturing method thereof. The freeze-dried original-taste chicken soup is prepared from the following materials in parts by weight: 50-60 parts of local chicken, 1-2 parts of Chinese-date, 0.5-1 part of medlar, 2-3 parts of ginger, 0.3-0.5 part of pepper, 1.5-2 parts of table salt, 0.1-0.2 part of aginomoto, 0.3-0.5 part of starch and 0.03-0.05 part of carrageenan. The freeze-dried original-taste chicken soup is nutrient-rich, high in food and nutrition value, long in shelf life and convenient to take, and also has an effect of enhancing immunity.

Description

technical field [0001] The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried original chicken soup and a preparation method thereof. Background technique [0002] Food is the foundation of life. With the diversification and convenience of life, there are more and more convenient foods on the market. Some can be eaten directly, such as biscuits, and some can be eaten after simple processing, such as quick-frozen dumplings, instant noodles, etc. , These foods are mainly characterized by convenience, fastness and long shelf life. Therefore, in Beijing, Shanghai, Shenzhen and other cities, the sales of convenient foods remain high. [0003] 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 environme...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L13/50A23L19/00A23L33/105A23L3/44
CPCA23L3/44A23V2002/00A23V2200/324A23V2300/20
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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