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Production process of novel chicken soup-stock

A production process, chicken broth technology, applied in the fields of food science, food ingredients, irradiation, etc., can solve the problems of poor stability, low production efficiency, sterilization, hygiene, nutrition and taste that are difficult to guarantee, and achieve stable taste and improve production. Efficiency, the effect of meeting a wide range of needs

Pending Publication Date: 2022-05-27
江苏万业食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the chicken broth in the prior art is usually made by hand at home, the production efficiency is low, and it is difficult to meet the extensive needs of the existing market; Hygiene, nutrition, and taste are difficult to guarantee, and the stability is poor; therefore, it is necessary to design a new production process for chicken broth to meet the existing market-oriented use requirements

Method used

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  • Production process of novel chicken soup-stock
  • Production process of novel chicken soup-stock
  • Production process of novel chicken soup-stock

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] refer to figure 1 , In this embodiment, a production process of a new type of chicken stock is proposed, which includes the following steps: raw material inspection → raw material warehouse → raw material CCP1 → thawing → cooking → filtration → mixed sterilization CCP2 → internal packaging → sterilization or non-sterilization → labeling → quick freezing →Gold Detector CCP3 →Outsourcing →Inbound →Inspection Qualified →Outbound;

[0032] In the described raw material CCP1 step, the main raw material is old hens, and in order to ensure the control point of food safety, old hens that are naturally stocked for 3-5 years are selected;

[0033] In the thawing step, the thawing time is 2-3h, and it is thawed in warm water at 30-45°C to a natural state of relaxation;

[0034] In the described cooking step, the thawed qualified old hens are re-added with water and then boiled for more than 6 hours until the marrow overflows;

[0035] In the described filtering step, the chicken...

Embodiment 2

[0053] The difference between this embodiment and Embodiment 1 is:

[0054] In this example, in the described raw material CCP1 step, the main raw material is old hens, and in order to ensure the control point of food pollution-free pollution, old hens that have been raised naturally for 5 years are selected; and the stocking food of old hens is various insects in the wilderness , and the combination of natural agricultural grains.

[0055] In this example, in the thawing step, the thawing time is 2 hours, and the thawing is performed in warm water at 32° C. to a natural state of relaxation.

[0056] In this example, in the cooking step, add water to the thawed qualified old hens, and cook them successively with high fire for 0.25 hours, medium fire for 0.5 hours, and low fire for 5.5 hours until the bone marrow overflows.

[0057] In this example, in the mixed sterilization CCP2 step, the auxiliary materials include the following percentages of raw materials: 5% of diced ham...

Embodiment 3

[0061] The difference between this embodiment and Embodiment 1 is:

[0062] In this example, in the thawing step, the thawing time is 2.5 hours, and the thawing time is 30° C. warm water to a natural state of relaxation.

[0063] In this example, in the cooking step, add water to the thawed qualified old hens, and cook them successively with high fire for 0.25-0.5h, medium fire for 0.5-1.5h, and low fire for 4.5-8h until the bone marrow overflows.

[0064] In this example, in the mixed sterilization CCP2 step, the auxiliary materials include the following percentages of raw materials: 5% of diced ham, 6% of diced onion, 0.7% of minced ginger, 0.7% of minced shallot, 0.2% of anise, and 1% of wolfberry , 1% salt, 0.35% monosodium glutamate, 1.5% cooking wine, 2% starch;

[0065] In its mixing and sterilization: add the auxiliary materials to the filtered chicken soup and stir it with a mixer for 9 minutes. In order to ensure the control point of food safety: the auxiliary mater...

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Abstract

The invention discloses a production process of novel chicken soup-stock. The production process comprises the following steps: raw material inspection, raw material storage, raw material CCP1, unfreezing, cooking, filtering, CCP2 mixed sterilization, inner packaging, sterilization or no sterilization, labeling, quick freezing, CCP3 gold detection, outer packaging, warehousing, qualified inspection and delivery. According to the method, the optimal process is achieved in the indexes such as nutrition, taste, color and fragrance, meanwhile, the indexes of other pathogenic bacteria such as the total number of bacterial colonies, escherichia coli, streptococcus, salmonella, staphylococcus and pseudomonas aeruginosa are remarkably reduced or not detected, and the optimal hygienic index and the process standard of the sterilization effect are achieved; moreover, in the whole chicken soup-stock processing process, workshop standardized production processing is adopted, the taste is stable, the nutritional value is better guaranteed, inconvenience caused by household making of existing traditional clear chicken soup is avoided, the production efficiency is improved, and the wide requirements of existing marketization are greatly met.

Description

technical field [0001] The invention relates to the field of production technology of chicken stock, in particular to a production technology of a new type of chicken stock. Background technique [0002] As we all know, the chicken stock in the current traditional technology is a soup made from old hens, ham, onions, etc. Existing usual actions: 1. Wash the old hen in water and scald for later use; wash the ham, peel the onion, wash the ginger and green onion for later use. 2. Take a large soup pot, pour in water, add all the ingredients of method 1, bring to a boil over high heat, then turn to low heat and continue to boil for 3 hours, remove the scum in the middle. [0003] However, the chicken stock in the prior art is usually made by hand at home, and the production efficiency is low, and it is difficult to meet the extensive needs of the existing market; and the production process of the existing chicken stock is also relatively simple. It is difficult to guarantee hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23B4/005A61L9/20
CPCA23L23/00A23B4/005A61L9/20A23V2002/00A23V2250/5118
Inventor 王小晶程勇
Owner 江苏万业食品科技有限公司
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