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Freeze-dried kelp and chicken soup and preparation method thereof

A production method and kelp technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of high food pre-processing requirements, increased economic investment risks, increased process costs, etc., to increase daily activity time and improve physical function. Good, not easy to inactivate the effect

Inactive Publication Date: 2016-04-06
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] 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 kelp and chicken soup and preparation method thereof
  • Freeze-dried kelp and chicken soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Step 1: Raw material selection and weighing

[0033] Chicken 50kg, dried kelp 30kg, ginger 3kg, pepper 0.3kg, salt 1.2kg, monosodium glutamate 0.1kg, starch 0.4kg, carrageenan 0.05kg.

[0034] Step 2: Making Chicken Stock

[0035] Cut the native chicken into pieces, put it into 130L of water, boil it for 10 minutes at a temperature of 100°C, then add kelp, ginger, and pepper in turn, and then simmer for 5 hours at a temperature of 90°C to obtain the original chicken soup.

[0036] Step 3: Making Kelp Chicken Soup

[0037] Put the carrageenan into the original chicken soup and stir for 5 minutes, then add the starch and stir evenly, concentrate with high heat at a temperature of 95°C for 30 minutes, then add salt and monosodium glutamate and stir evenly, and separate the solid and liquid to obtain concentrated soup and chicken And kelp-based solids.

[0038] Step 4: Molding Packaging

[0039] Put the separated solid into the mold, then pour the concentrated soup into...

Embodiment 2

[0041] Step 1: Raw material selection and weighing

[0042] Chicken 60kg, dried kelp 36kg, ginger 2.3kg, pepper 0.5kg, salt 1kg, monosodium glutamate 0.1kg, starch 0.3kg, carrageenan 0.03kg.

[0043] Step 2: Making Chicken Stock

[0044] Cut the local chicken into 180L water, boil it at a temperature of 98°C for 20 minutes, then mix the kelp, ginger, and pepper evenly, put it in water, and stew it at a low heat of 80°C for 6 hours to obtain the original chicken soup .

[0045] Step 3: Making Kelp Chicken Soup

[0046] 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 with a high temperature at 95°C, the concentrated soup is obtained through solid-liquid separation and chicken and seaweed. Lord's solid.

[0047] Step 4: Molding Packaging

[0048] Put the separated solid into the mold, then pour the concentrated soup into the mold, so...

Embodiment 3

[0050] Step 1: Raw material selection and weighing

[0051] Chicken 55kg, dry kelp 36kg, ginger 2.7kg, pepper 0.3kg, salt 1.4kg, monosodium glutamate 0.1kg, starch 0.4kg, carrageenan 0.04g.

[0052] Step 2: Making Chicken Stock

[0053] Cut the native chicken into 154L water, boil it at 97°C for 15 minutes, then add ginger, kelp, and pepper in turn, the time interval of adding the materials is 2 minutes, and then stew it at a low heat of 85°C 5.5h, obtain chicken broth.

[0054] Step 3: Making Kelp Chicken Soup

[0055] Put salt, monosodium glutamate, starch, and carrageenan into the original chicken broth at the same time, concentrate for 30 minutes at a temperature of 96°C, and then separate the solid and liquid to obtain the concentrated soup and solids mainly composed of chicken and kelp.

[0056]Step 4: Molding Packaging

[0057] Put the separated solid into the mold, then pour the concentrated soup into the mold, so that the solid-liquid ratio in the mold is 1:4, pla...

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Abstract

The invention belongs to the freeze-dried food processing technical field, and particularly relates to a kelp and chicken soup and a preparation method thereof. The kelp and chicken soup comprises the components in parts by weight: 50-60 parts of a local chicken, 30-40 parts of dried kelp, 2-3 parts of raw ginger, 0.3-0.5 part of pepper, 1.5-2 parts of table salt, 0.1-0.2 part of monosodium glutamate, 0.3-0.5 part of starch, and 0.03-0.05 part of carrageenan. The kelp and chicken soup has the effects of higher nutritional value, stable nutritional composition, long shelf life, and convenient eating effect; and the production process is simple, and the manufacturing cost is low.

Description

technical field [0001] The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried seaweed chicken soup and a preparation method thereof. Background technique [0002] As a traditional nourishing food, chicken soup is famous for its deliciousness. It has the effect of relieving cold symptoms and improving 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 hot environments and up to 2 days in frozen environments. 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 pract...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L13/50A23L17/60A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 邓加斌严文凤姚金毅
Owner 遵义天阳食品股份有限公司
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