Low-fat chicken broth and making method

A chicken soup and recipe technology, applied in food science and other directions, can solve problems such as difficult absorption, and achieve the effects of increasing nutrients, improving taste and flavor, and retaining aroma

Inactive Publication Date: 2018-11-20
HEBI PULETAI BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fat content in chicken soup is relatively high, and most of the nut

Method used

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  • Low-fat chicken broth and making method

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Embodiment approach

[0045] As a preferred embodiment of the present invention, the auxiliary material includes any one or a combination of at least two of mushrooms, cooking wine, green onions, ginger, wolfberry, red dates or pepper;

[0046] Preferably, the auxiliary materials include the following raw materials in parts by weight: 5-8 parts of shiitake mushrooms, 5-8 parts of cooking wine, 1-2 parts of green onions, 1-2 parts of ginger, 0.5-1 parts of wolfberry, 0.5-1 part of red dates and Pepper 0.05-0.1 parts.

[0047]Among them, cooking wine, scallions, ginger, and pepper are mainly used to remove the fishy smell of chicken skeleton and chicken breast, and also have the effect of enhancing fragrance.

[0048] Specifically, the typical but non-limiting parts by weight of cooking wine are, for example, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts or 8 parts; the typical but non-limiting parts by weight of scallions are, for example, 1 part , 1.2 parts, 1.4 parts, 1.5 parts, 1.6 ...

Embodiment 1

[0094] This embodiment provides a low-fat chicken soup, which is mainly made of the following raw materials in parts by weight: 80 parts of chilled chicken skeleton, 30 parts of chicken breast, 5 parts of shiitake mushrooms, 5 parts of cooking wine, 2 parts of green onions, 2 parts of ginger, 0.5 parts of wolfberry, 1 part of red dates, 0.05 parts of pepper, 8 parts of salt and 180 parts of water.

[0095] The preparation method of above-mentioned low-fat chicken soup, comprises the following steps:

[0096] (a) Put the chilled chicken skeleton and chicken breast meat of the formula amount into the high-pressure extraction tank, add 1 / 3 of the formula amount of cold water to soak the raw materials, circulate to remove the blood water for 30 minutes, and then drain the blood water; add 1 / 3 of the formula amount of water again Soak the raw materials, heat up to 60°C, stop heating, and drain the blood;

[0097] Mix the pretreated chicken skeleton and chicken breast with the reci...

Embodiment 2

[0102] A low-fat chicken soup provided in this example is mainly made of the following raw materials in parts by weight: 90 parts of chilled chicken skeleton, 25 parts of chicken breast, 6 parts of shiitake mushrooms, 6 parts of cooking wine, 1 part of green onion, 1.5 parts of ginger, 0.8 parts of wolfberry, 0.6 parts of red dates, 0.07 parts of pepper, 9 parts of salt and 200 parts of water.

[0103] The preparation method of above-mentioned low-fat chicken soup is identical with embodiment 1.

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Abstract

The invention provides low-fat chicken broth and a making method, and relates to the technical field of foods. According to the low-fat chicken broth disclosed by the invention, chicken skeletons andchicken breast are selected as main materials, raw materials of table salt, auxiliary materials and the like are used for cooperation, and through joint cooperation of the main materials and the auxiliary materials in specific consumption, the made low-fat chicken broth is good in flavor, low in fat content, high in nutrient components and easy to absorb. The invention further provides a making method of the low-fat chicken broth. The making method comprises the following steps of firstly performing pressure cooking on the raw materials so as to increase dissolving out of nutrient substances in the raw materials, and then performing fat separation on cooking mixed liquor obtained through pressure cooking by a membrane separation technique. Through the cooperation of the steps, nutrient components in the chicken broth can be effectively increased, the fat content in the chicken broth can be reduced, the protein molecular weight in the made chicken broth is low, absorption by human bodies is facilitated, fragrance is reserved to the maximum extent, and the mouth feel and the flavor of the low-fat chicken broth are improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-fat chicken soup and a preparation method thereof. Background technique [0002] Traditional medicine believes that chicken soup has the effects of warming the middle and replenishing qi, tonifying deficiency and replenishing essence, benefiting the five internal organs, strengthening the spleen and stomach, and strengthening bones and muscles. At present, there are many studies on the nutritional components, efficacy and preparation technology of chicken soup. For example, the sixth article "Research Progress of Chicken Soup" in "China Poultry Industry: Opportunities and Challenges" pointed out that chicken soup has some medicinal effects. "Journal of Food and Biotechnology" 2012 Issue 01 "Research Status of Health Function of Chicken Soup" pointed out that chicken soup is rich in protein, various amino acids, various minerals and trace elements and other nutrients, which ca...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00
Inventor 王成林许雄崔银成
Owner HEBI PULETAI BIOLOGY TECH
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