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Low-grease nourishing health preservation chicken soup and preparation method thereof

A low-fat, chicken soup technology, applied in the coating of food, the function of food ingredients, food science and other directions, can solve the problems of dry taste, reduce the quality of chicken soup, chicken water loss, etc., to reduce water loss and retain chicken. Tenderness and the effect of enhancing the umami of chicken soup

Pending Publication Date: 2020-09-15
河北美客多食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the actual production process, because the chicken skin is removed, the chicken is in direct contact with the water, and the temperature rises quickly. At the same time, the chicken soup has a high salinity, which also leads to faster water loss from the chicken.
Compared with a whole chicken with skin, the chicken shrinks quickly and hardens during cooking, the meat is dry, the taste is dry, and it is difficult to stew, which reduces the overall quality of chicken soup

Method used

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  • Low-grease nourishing health preservation chicken soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A low-fat nourishing and health-preserving chicken soup, which is made from the following raw materials in parts by mass: 50 parts of broiler chicken, 0.5 part of ginger, 0.8 part of cooking wine, 0.3 part of white sugar, 0.4 part of matsutake mushroom, 0.5 part of tripe mushroom, 0.03 part of Chinese prickly ash, Aniseed 0.05 parts.

[0060] The above-mentioned nourishing and health-preserving chicken soup is produced according to the following steps

[0061] S1: Remove the viscera from the white-striped broiler, remove the lungs, esophagus and trachea, wash and set aside;

[0062] S2: Remove the skin and subcutaneous fat of white-striped broiler chickens to obtain naked chickens, drain the surface water, and the portion—one serving per 50kg;

[0063] S3: Hoist the naked chicken into the soaking tank, soak the naked chicken with the prepared wine, the prepared wine contains 1wt% sodium alginate, 30wt% ethanol, the rest is water, and a small amount of juice and drops fro...

Embodiment 4

[0107] A low-fat nourishing and health-preserving chicken soup, the difference between it and Example 3 is that the temperature of the liquid wine prepared in the S3 soaking tank is 45°C, the naked chicken is soaked, and then steps S4-S10 are performed after soaking.

Embodiment 5

[0109] A low-fat nourishing and health-preserving chicken soup, the difference between it and Example 3 is that the temperature of the liquid wine prepared in the S3 soaking tank is 50°C, the naked chicken is soaked, and then steps S4-S10 are carried out after soaking.

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Abstract

The invention relates to the field of heat processed foods, and discloses low-grease nourishing health preservation chicken soup and a preparation method thereof. The chicken soup is delicious in taste and mild in nature and flavor, and has nourishing and heat preservation effects; and in the preparation method, after chicken skin of a broiler chicken is removed, subcutaneous fat is removed so asto reduce total content of fat in the broiler chicken, then the broiler chicken is soaked in a flowing mode with prepared wine liquid and is applied with rice flour to carry out steaming processing, thereby further reducing loss of delicious substances, reducing a case that after the skin of the chicken is removed, in the chicken soup machining process, the chicken is hard and is insufficient in taste, reserving tenderness of the chicken, improving the tasty degree of the chicken and meanwhile, also keeping appearance of chicken pieces in the finished product chicken soup clean.

Description

technical field [0001] The invention relates to the field of heat-processed foods, in particular to a low-fat nourishing and health-preserving chicken soup and a preparation method thereof. Background technique [0002] Chicken soup is a traditional soup dish. The main raw materials are chicken, water, seasoning, etc. The delicious chicken soup, especially the old hen soup, has always been famous for its deliciousness. Chicken soup can also relieve cold symptoms and improve the immune function of the human body. [0003] As the main raw material of chicken soup, the internal fat content of broiler chicken is large, and the fat mainly includes solid chicken oil fat around internal organs of broiler chicken, fat entrapped in chicken skin tissue, subcutaneous fat, fat entrapped in chicken interfascia tissue, and fat attached to chicken blood vessels. The amount of edible fat is also different for different groups of people. Young children, the elderly, people with high blood li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/50A23L31/00A23L33/10A23P20/12A23P20/17
CPCA23L23/00A23L13/50A23L31/00A23L33/10A23P20/12A23P20/17A23V2002/00A23V2200/16A23V2200/30A23V2250/082A23V2250/5026
Inventor 李洪艳刘志强董丽艳李占海
Owner 河北美客多食品集团股份有限公司
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