Recipe and industrial production method for thick Pengzu chicken soup

Abstract

The invention provides a recipe and industrial production method for a thick Pengzu chicken soup. The recipe mainly comprises 5 to 20% of chicken breast meat, 0.5 to 3% of domestic fungi, 0.5 to 2% of gluten meal, 1 to 5% of vermicelli containing fine konjac powder, 3 to 8% of egg, 1 to 3% of modified starch, 1 to 3% of edible plant oil, 0.1 to 2% of cooking wine, 0 to 1% of sugar or honey, 0.05 to 1% of powdered pepper, 0 to 1% of salt, 1 to 3% of soy or oyster sauce, 0.1 to 1% of chicken extract, 0.1 to 2% of ginger or ginger powder and 60 to 90% of drinking water. The industrial production method comprises the following steps: 1) cleaning the chicken breast meat, shredding the cleaned chicken breast meat along the lines of the chicken breast meat, adding the cooking wine for slight preservation of the chicken breast meat, shredding Lentinula edodes or mushrooms, blending the gluten meal with egg liquid, pouring the obtained mixture of the gluten meal and the egg liquid into boiling water so as to form egg-gluten flowers and immediately taking the egg-gluten flowers out with a strainer; and 2) canning all the ingredients for vacuum package, and carrying out rotary sterilization to a commercial sterilization state. The method provided by the invention is simple in process and convenient in production; and in virtue of vacuum packaging, the prepared thick Pengzu chicken soup is portable.

Description

technical field [0001] The invention relates to a cooking method of a dish, and specifically discloses a formula and an industrialized production method of Peng Zu chicken soup. Background technique [0002] With the continuous improvement of people's living standards, the requirements for daily diet are getting higher and higher, and some traditional dishes can no longer meet people's living needs. human needs. Contents of the invention [0003] The formula and industrialized production method of Pengzu chicken soup mainly include: components, proportioning and production, the components and proportioning are: chicken breast 5-20%, edible fungi 0.5-3%, gluten powder 0.5-2%, Vermicelli containing konjac powder 1-5%, eggs 3-8%, modified starch 1-3%, edible vegetable oil 1-3%, cooking wine 0.1-2%, sugar or honey 0-1%, pepper 0.05-1 %, salt 0-1%, soy sauce or oyster sauce 1-3%, chicken essence 0.1-1%, ginger or ginger powder 0.1-2%, drinking water 60-90%; the production pro...

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, the requirements for daily diet are getting higher and higher, and some traditional dishes can no longer meet people's living needs. human needs