Production process of novel chicken soup-stock

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...

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