Tibetan chicken soup drink and preparation method thereof

A technology for drinks and chicken soup, which is applied in the field of Tibetan chicken soup drinks and its preparation, can solve the problems of lack of nutrition and convenience, and achieve the effects of ensuring the shelf life, extending the safe shelf life, and ensuring the solubility of flushing water

Active Publication Date: 2019-04-12
江苏特味浓食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Therefore, one of purposes of the present invention is to provide a kind of Tibetan chicken soup drink and preparation me...

Method used

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  • Tibetan chicken soup drink and preparation method thereof

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preparation example Construction

[0038] In addition, the present invention also provides a preparation method of the above-mentioned Tibetan chicken soup drink, the preparation method comprising the following steps:

[0039] (1) Raw material processing: use Hegu Tibetan chicken grown in Tibet, cut into 50-80g chicken nuggets, wash them with water; then put the chicken nuggets into boiling hot water at 99-100°C for pre-cooking for 10 minutes Finally, let go of the hot water; re-add water to soak the pre-cooked chicken nuggets for 10 minutes, let off the water; then re-add water that is 3 times the total weight of the chicken nuggets;

[0040] (2) Auxiliary material treatment: when the chicken oil is heated to 165-170°C, add fishy-removing and odor-improving substances, after boiling for 5 minutes, stop heating and cool down to form auxiliary materials, and the temperature is lowered to below 90°C for later use;

[0041] (3) Chicken soup extraction: heat the chicken nuggets after adding water 3 times the total ...

Embodiment 1

[0049] The preparation method of Tibetan chicken soup in the present embodiment is:

[0050] (1) Raw material processing: Use river valley Tibetan chicken grown in Tibet, cut into 50-80g chicken pieces, and wash them with water. The raw material requirements are fully eviscerated quick-frozen Tibetan chickens, which meet the quality and hygiene requirements, and are thawed and cut into pieces. , Clean and arrange; then put the chicken nuggets into boiling hot water at 99-100°C for pre-boiling for 10 minutes, then drain the hot water; add water to soak the pre-boiled chicken nuggets for 10 minutes, let off the water; Add 3 times the water of the total weight of the chicken nuggets;

[0051] (2) Treatment of auxiliary materials: when heating 6% of the total weight of chicken nuggets to 165-170°C, put in fishy-removing and odor-improving substances, which include: 0.3% of the total weight of chicken nuggets Green onions, ginger 0.6% of the total weight of the chicken nuggets, pe...

Embodiment 2

[0059] The preparation method of Tibetan chicken soup in the present embodiment is:

[0060] (1) Raw material processing: Use river valley Tibetan chicken grown in Tibet, cut into 50-80g chicken pieces, and wash them with water. The raw material requirements are fully eviscerated quick-frozen Tibetan chickens, which meet the quality and hygiene requirements, and are thawed and cut into pieces. , Clean and arrange; then put the chicken nuggets into boiling hot water at 99-100°C for pre-boiling for 10 minutes, then drain the hot water; add water to soak the pre-boiled chicken nuggets for 10 minutes, let off the water; Add 3 times the water of the total weight of the chicken nuggets;

[0061] (2) Treatment of auxiliary materials: when heating 6% of the total weight of the chicken nuggets to 165-170°C, put in fishy-removing and odor-improving substances, which include: 0.2% of the total weight of the chicken nuggets Green onions, ginger 0.5% of the total weight of the chicken nug...

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Abstract

The invention discloses a Tibetan chicken soup drink and a preparation method thereof. The Tibetan chicken soup drink is prepared from the following materials: a raw material of a chicken grown in Tibetan valleys and cut into a plurality of chicken pieces of 50-80 g; chicken oil in a weight 6% of the total weight of the chicken pieces; a deodorant substance; cooking wine in an addition amount of 0.3% of the total weight of the chicken pieces; papain; a Novozyme flavourzyme; a seasoning substance; and water. The Tibetan chicken soup drink and the preparation method thereof can solve the problemof the prior art that true chicken soup product with combination of nutrition and convenience does not exist.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Tibetan chicken soup drink and a preparation method thereof. Background technique [0002] As a traditional food, chicken soup has delicious flavor and rich nutrition. Chicken has the functions of warming the middle and replenishing qi, nourishing the essence and filling the marrow, benefiting the five internal organs, activating the blood vessels, strengthening the muscles and bones, and tonifying deficiency and damage. Chicken soup is rich in vitamin B12, which can maintain the health of the nervous system and eliminate irritability. The combination of the two has the effect of promoting muscle, strengthening the kidney and eliminating fatigue, and is deeply loved by people of all ethnic groups in China. At present, most of the so-called "chicken broth" products in the market are compounded with food additives such as monosodium glutamate, I+G, and yeast extract, an...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L13/40A23L13/50A23L13/70A23L5/20A23L3/46
CPCA23L3/46A23V2002/00A23L5/27A23L13/48A23L13/50A23L13/74A23L23/10A23V2300/10
Inventor 王俊青姚峰朱宏业
Owner 江苏特味浓食品股份有限公司
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