Preparation method of canned ginseng and chicken soup
A technology of ginseng chicken soup and canned food, which is applied in the field of preparation of canned ginseng chicken soup, can solve the problems of complex and time-consuming preparation methods, low labor efficiency, and lack of pertinence, and achieve the effects of unique formula design, simplified production process, and enhanced nutritional balance of pets
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[0032] The invention proposes a preparation method of canned ginseng chicken soup, including thawing of raw materials, precooking, shredded chicken, precooking of Chinese medicinal materials, soup preparation, homogenization of soup, mixing of broth, filling, sealing, Sterilize.
[0033] In a specific embodiment, the preparation method of the canned ginseng chicken soup specifically includes the following steps:
[0034] a: Main material pretreatment
[0035] After thawing, push the chicken breast into the steamer for steaming. Use a shredded machine to beat the chicken breast into chicken shreds with uniform thickness and no large pieces for later use; put ginseng, angelica, and astragalus into boiling water to blanch, then chop and mix into pieces for later use ;
[0036] b: Excipient pretreatment
[0037] Put the small ingredients of the soup in the water and use a homogenizer to stir until there is no obvious colloidal particles in the auxiliary material mixture, and se...
Embodiment 1
[0050] A kind of preparation method of ginseng chicken soup can is as follows
[0051] (1) Main material pretreatment:
[0052]Use small chicken breasts to thaw and push them into the steamer, steam at 90°C for 15 minutes, and use a shredded machine to beat the chicken breasts into chicken shreds with uniform thickness and no large pieces for later use;
[0053] Select ginseng, angelica, and astragalus, put them into boiling water and blanch for 5 minutes, then chop and mix into pieces for later use;
[0054] (2) Excipient pretreatment:
[0055] Put cornstarch, edible gum, comprehensive nutrients and bile acid (soup ingredients) with an ingredient ratio of 1:1:2:1.5 in quantitative water and stir with a homogenizer until there is no obvious colloidal particles. spare;
[0056] (3) Mixing and filling of cans:
[0057] Add the above-mentioned shredded chicken breast meat, glutinous rice, and precooked angelica, astragalus, and ginseng into the auxiliary material mixture acco...
Embodiment 2
[0059] The preparation method of this ginseng chicken soup can is as follows
[0060] (1) Main material pretreatment:
[0061] Thaw the chicken breasts and push them into the steamer, steam them at 96°C for 15 minutes, use a shredded machine to grind the chicken breasts into chicken shreds with uniform thickness and no large pieces for later use;
[0062] Select ginseng, angelica, and astragalus, put them into boiling water and blanch for 5 minutes, then chop and mix into pieces for later use;
[0063] (2) Excipient pretreatment:
[0064] Put cornstarch, edible gum, comprehensive nutrients and bile acid (soup ingredients) with an ingredient ratio of 1:1:2:1.5 in quantitative water and stir with a homogenizer until there is no obvious colloidal particles. spare;
[0065] (3) Mixing and filling of cans:
[0066] Chicken shreds, glutinous rice, ginseng, angelica, astragalus, and wolfberry are weighed separately and put into jars, and finally the mixture of auxiliary materials...
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