Tibetan chicken soup drink and preparation method thereof

A drink and chicken soup technology, applied in the field of Tibetan chicken soup drinks and its preparation, can solve the problems of lack of nutrition and convenience, achieve the effect of ensuring shelf life, extending quality and safety shelf life, and reducing the change of chicken soup flavor

Active Publication Date: 2021-05-18
江苏特味浓食品股份有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 method thereof, to solve the problem in the prior art that there is no real chicken soup product combined with nutrition and convenience

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Tibetan chicken soup drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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 to form auxiliary materials, and lower the temperature to below 90°C for later use;

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

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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: raw materials, the raw materials are Tibetan chicken grown in river valleys in Tibet, and cut into multiple chicken pieces of 50-80g; Chicken oil, the weight of the chicken oil is 6% of the total weight of the chicken nuggets; odor-removing substances; cooking wine, the addition of the cooking wine is 0.3% of the total weight of the chicken nuggets; papain; Novozymes flavored protease; seasoning substances; and water. The invention can solve the problem that there is no real chicken soup product combining nutrition and convenience in the prior art.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap