Chicken bone soup of yellow-flower selenium-rich old-hospital black chicken and preparation method of chicken bone soup blocks of yellow-flower selenium-rich old-hospital black chicken

Abstract

The invention relates to the technical field of food processing, and particularly discloses a yellow-flower selenium-rich old-hospital black chicken bone soup and a preparation method of the yellow-flower selenium-rich old-hospital black chicken bone soup. The yellow-flower selenium-rich old-hospital black chicken bone soup and the yellow-flower selenium-rich old-hospital black chicken bone soup are prepared by adopting a reasonable mode, and the prepared yellow-flower selenium-rich old-hospital black chicken bone soup and the prepared yellow-flower selenium-rich old-hospital black chicken bone soup are delicious in taste, have the faint scent of the yellow-flower buds and are rich in nutrients. The selenium-enriched rice is rich in selenium element and other nutrient substances, and can meet the healthy diet requirements pursued by the public; the chicken bones and the compound enzyme preparation are used for performing enzymolysis on the old hospital black chicken bones, so that compared with simple boiling of the chicken bones and the chicken meat, the nutritional ingredients, especially the selenium content, of the obtained chicken bone zymolyte are remarkably improved, and the nutritional values of the chicken bone soup and the chicken bone soup blocks can be remarkably improved; and on the basis of the prepared chicken bone soup, a gelling agent is added, so that the chicken bone soup block which is low in water content and more convenient to refrigerate, preserve and transport is prepared, the transport chain can be prolonged, the chicken bone soup block is convenient to eat, and the shelf life can be prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of chicken food processing, and in particular to a method for preparing a yellow flower selenium-enriched Jiuyuan black chicken bone soup and a chicken bone soup block thereof. Background Art

[0002] Jiuyuan Black Chicken is a special poultry breed in Wanyuan area of ​​Dazhou City, Sichuan Province. It is a meat and egg-eating breed. Since Wanyuan area is rich in selenium in a large area of ​​soil, it is a selenium-rich area. This chicken is not only tall and strong, with black feathers and black skin, but also has refreshing meat, delicate taste and delicious taste. It is rich in organic selenium and has the effects of enhancing immunity, relieving various diseases caused by selenium deficiency, anti-cancer, anti-oxidation, beauty and beauty, replenishing qi, relieving fatigue, etc., and is deeply loved by consumers. Jiuyuan Black Chicken bones are rich in protein, fat, chondroitin, minerals and other nutrients. Its content and proportion are balanced and its biological value is high. It is an advantageous source of nutrition. In China, day lily is known as one of the "four major vegetarian mountain treasures", and Qu County, Dazhou City, Sichuan Province is known as the "Hometown of Chinese Daylily". It is fresh and tender, sweet and cool in nature, and has the effects of promoting dampness and heat, relieving depression and cooling blood. At present, there are not many deep-processed products about day lily on the market. Moreover, at present, both the Jiuyuan black chicken and the day lily have the problem of transportation difficulties, which makes the market limited and affects the healthy development of the industry.

[0003] Therefore, the present invention will use selenium-rich Jiuyuan black chicken bones and day lily as main raw materials to develop a safe, healthy and nutritious chicken bone soup and a method for preparing chicken bone soup cubes, enrich product categories, extend the shelf life and facilitate the development of transportation chains. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing yellow flower selenium-rich Jiuyuan black chicken bone soup and chicken bone soup cubes thereof, so as to develop a deep-processed agricultural product combining yellow flower selenium-rich Jiuyuan black chicken and day lily, which not only enriches the product's Pei Lei, but also helps to extend the shelf life and open up the product's transportation chain, so that Jiuyuan black chicken and day lily products can enter a larger market.

[0005] To achieve the above object, the specific scheme provided by the present invention is as follows:

[0006] A method for preparing yellow flower selenium-enriched Jiuyuan black chicken bone soup comprises the following steps:

[0007] S1: Pretreatment of Jiuyuan Black Chicken:

[0008] Separating the meat and bones of fresh Jiuyuan black chicken after defecation to obtain chicken meat and chicken bones respectively;

[0009] S2: crushing the chicken bones into bone paste, and then adding a composite enzyme preparation to the chicken bone paste for enzymatic hydrolysis to obtain chicken bone enzymatic hydrolysate;

[0010] S3: Chicken Bone Broth Preparation

[0011] Put the chicken, edible fungi and spices into a pressure cooker filled with hot water, and cook under high pressure and low temperature for 0.5-4 hours to obtain chicken soup;

[0012] Mix the chicken bone hydrolysate obtained in S2 with the chicken broth and put them into a casserole, boil over high heat, then reduce to low heat and continue to simmer for 1-6 hours, add seasonings, remove spices, add chrysanthemums, and continue to simmer over low heat for 1-3 minutes to obtain chicken bone broth.

[0013] Furthermore, it also includes the following step S4:

[0014] The chicken bone soup obtained in step S2 is stirred, concentrated, cooled, aseptically vacuum packaged and sterilized.

[0015] Further, the bone mud in step S2 is 50-80 mesh;

[0016] The composite enzyme preparation is alkaline protease and flavor protease, and the weight ratio of the alkaline protease to the flavor protease is 1:(1.2-2);

[0017] Furthermore, the enzymatic hydrolysis conditions of the composite enzyme preparation in step S2 are: temperature 40-60° C., pH 7-9.

[0018] Furthermore, the edible fungus in step S3 is selected from at least one of morels, Alpinia terrestris, Tricholoma matsutake, shiitake mushrooms, and boletus.

[0019] Furthermore, the weight amount of each material in step S3 is as follows:

[0020] 80-100 parts of chicken bones, 10-40 parts of chicken, 2-5 parts of yellow lily, 2-4 parts of edible fungi, 0.3-1.2 parts of complex enzyme preparation, and 5-10 parts of spices.

[0021] Furthermore, the spices include bay leaves, onions, star anise, cinnamon, kaempferia, and ginger.

[0022] Based on the same inventive concept, the present invention also provides a method for preparing Huanghua selenium-enriched Jiuyuan black chicken bone soup cubes, which is prepared using the chicken bone soup prepared by the above-mentioned preparation method, and the specific operations are as follows:

[0023] The chicken bone broth obtained in step S3 is stirred and concentrated, and then a gelling agent is added, and the mixture is poured into a mold and cooled to obtain chicken bone broth cubes.

[0024] Furthermore, the gelling agent is at least one of carrageenan, pectin, gum arabic and sodium alginate.

[0025] Furthermore, the weight ratio of the raw materials for preparing the chicken bone broth cube is:

[0026] 80-100 parts of chicken bones, 10-40 parts of chicken, 2-5 parts of yellow lily, 2-4 parts of edible fungi, 0.2-1.2 parts of gelling agent, 0.3-1.2 parts of complex enzyme preparation, and 5-10 parts of spices.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] The invention provides a method for preparing a yellow flower selenium-rich Jiuyuan black chicken bone soup and a chicken bone soup cube thereof. The invention adopts selenium-rich Jiuyuan black chicken bones and day lilies in a reasonable manner for preparation. The prepared chicken bone soup and the chicken bone soup cube have a delicious taste, not only have the fragrance of day lilies, but are also rich in selenium and other nutrients, and the healthy diet demand pursued by the public is developed;

[0029] The present invention uses a composite enzyme preparation to enzymatically hydrolyze the chicken bones of Jiuyuan black chickens, and compared with the simple boiling of chicken bones and chicken, the nutritional components of the obtained chicken bone enzymatic hydrolysate are significantly improved, especially the selenium content, and the nutritional value of the chicken bone soup and the chicken bone soup cubes can be significantly improved;

[0030] The present invention adds a gelling agent to the prepared chicken bone soup to prepare chicken bone soup cubes with low water content, which are more convenient for refrigerated storage and transportation. The chicken bone soup cubes can not only extend the transportation chain and are convenient for consumption, but also extend the shelf life and increase the shelf life. DETAILED DESCRIPTION

[0031] The following examples further illustrate the technical solutions and effects of the present invention, which are helpful for understanding this patent. However, the embodiments of the present invention are not limited by the embodiments, and those skilled in the art can make further non-essential improvements and adjustments based on the content of the present invention, and the scope of protection of the present invention is determined by the claims. If the specific conditions are not specified, the reagents and instruments used are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified, they are all conventional products that can be purchased commercially.

[0032] The technical solution of the present invention is specifically shown below:

[0033] A method for preparing yellow flower selenium-enriched Jiuyuan black chicken bone soup comprises the following steps:

[0034] S1: Pretreatment of Jiuyuan Black Chicken:

[0035] Separating the meat and bones of fresh Jiuyuan black chicken after defecation to obtain chicken meat and chicken bones respectively;

[0036] S2: crushing the chicken bones into bone paste, and then adding a composite enzyme preparation to the chicken bone paste for enzymatic hydrolysis to obtain chicken bone enzymatic hydrolysate;

[0037] In this step, the chicken bones are crushed into 50-80 mesh bone mud;

[0038] The composite enzyme preparation is alkaline protease and flavor protease, and the weight ratio of the alkaline protease to the flavor protease is 1:(1.2-2);

[0039] The enzymatic hydrolysis conditions of the compound enzyme preparation are: temperature 40-60°C, pH 7-9, and enzymatic hydrolysis time controlled at 2-4 hours. During the enzymatic hydrolysis process, stir once every half an hour.

[0040] S3: Chicken Bone Broth Preparation

[0041] Put the chicken, edible fungi and spices into a pressure cooker filled with hot water (30-40°C), and cook under high pressure and low temperature (pressure 0.1-0.15 MPa, temperature controlled at 90-100°C) for 0.5-4 hours to obtain chicken soup;

[0042] Mix the chicken bone hydrolysate obtained in S2 with the chicken broth and put them into a casserole, boil over high heat, then reduce to low heat and continue to simmer for 1-6 hours, add appropriate amount of seasoning, remove the spices, add the chrysanthemum, continue to simmer over low heat for 1-3 minutes to obtain chicken bone broth.

[0043] In this step, chicken soup is obtained by high pressure. After the chicken soup is obtained, chicken bone enzymatic hydrolysate is added to continue to be boiled in a casserole. If the casserole is used alone, the muscle will not become soft and the contents will not be boiled out; if the pressure cooker is used alone, the enzymatic hydrolysed chicken bones may clog the pressure hole of the pressure cooker and cause danger.

[0044] In this step, 80-100 parts of chicken bones (chicken bone hydrolysates are calculated based on the enzymatic hydrolysis raw chicken bones), 10-40 parts of chicken, 2-5 parts of yellow flowers, 2-4 parts of edible fungi, 0.3-1.2 parts of complex enzyme preparations, and 5-10 parts of spices are included.

[0045] The edible fungus in this step is selected from at least one of morels, albuminus, matsutake, shiitake mushrooms, and boletus to increase the delicious taste and nutrition of the chicken bone soup.

[0046] The spices include bay leaves, onions, star anise, cinnamon, kaempferia and ginger.

[0047] The seasoning includes salt and sugar.

[0048] Furthermore, this embodiment also includes the following step S4:

[0049] The chicken bone soup obtained in step S2 is stirred, heated and concentrated (concentrated to lose 1 / 3-1 / 2 of the water), cooled, aseptically vacuum-packed and sterilized. More specifically, the chicken bone soup is packaged in small amounts, for example, 50-100 g per package. More specifically, the packaging uses a flexible packaging, such as a composite film with a three-layer structure that can be heated in a microwave, to facilitate convenient consumption.

[0050] In this step, high temperature sterilization is adopted, the sterilization conditions are 110°C-130°C, and the sterilization pressure is 140Kpa-165Kpa.

[0051] The present invention can further process the chicken bone soup prepared above into chicken bone soup cubes, and the specific operation is as follows:

[0052] The chicken bone broth obtained in step S3 is stirred, heated and concentrated, and then a gelling agent is added, and the mixture is poured into a mold and cooled to obtain chicken bone broth cubes.

[0053] The gelling agent is at least one of carrageenan, pectin, gum arabic and sodium alginate.

[0054] The weight ratio of the raw materials for preparing the chicken bone broth cube is:

[0055] 80-100 parts of chicken bones (chicken bone hydrolysates are calculated based on the enzymatic hydrolysis raw chicken bones), 10-40 parts of chicken, 2-5 parts of yellow flowers, 2-4 parts of edible fungi, 0.2-1.2 parts of gelling agent, 0.3-1.2 parts of complex enzyme preparation, and 5-10 parts of spices.

[0056] Example 1

[0057] A method for preparing yellow flower selenium-enriched Jiuyuan black chicken bone soup specifically comprises the following steps:

[0058] S1: Pretreatment of Jiuyuan Black Chicken:

[0059] Separating the fresh Jiuyuan black chicken bones and meat after depilation to obtain chicken meat and chicken bones respectively;

[0060] The chicken bones are cleaned and crushed into 50 mesh bone mud;

[0061] S2: adding a composite enzyme preparation to the chicken bone paste, performing enzymolysis for 3 hours at a temperature of 40°C and a pH of 7, and stirring every half an hour to obtain a chicken bone hydrolysate;

[0062] The addition ratio of alkaline protease and flavor protease in the complex enzyme preparation is 1:1.5.

[0063] S3: Boil chicken bone soup: put chicken, edible fungi, and spices (0.01 parts of bay leaves, 0.65 parts of green onions, 0.02 parts of star anise, 0.4 parts of cinnamon, 0.02 parts of galangal, and 0.5 parts of ginger) into a pressure cooker filled with hot water, and boil for the first time under high pressure and low temperature for 2 hours to obtain chicken soup; mix the obtained chicken bone hydrolysate with the chicken soup and put them into a casserole, boil over high heat, turn to low heat and continue to boil for a second time for 4 hours, add seasonings (3 parts of salt, 0.4 parts of white sugar), remove the auxiliary materials, add chrysanthemum, and continue to stew for 1-3 minutes to obtain a mixed soup.

[0064] In this step, there are 80 parts of chicken bones (the enzymatic hydrolysate of chicken bones is calculated based on the raw chicken bones), 10 parts of chicken, 2 parts of yellow flowers, 2 parts of edible fungi, 0.3 parts of compound enzyme preparation, and 5 parts of seasoning.

[0065] The edible mushroom of the present embodiment is selected as Morchella.

[0066] The daylily of the present embodiment comes from Qu County, Dazhou City, Sichuan Province.

[0067] S4: Stir, concentrate, cool and aseptically vacuum pack the chicken bone soup obtained in step S3 to obtain the Huanghua selenium-rich Jiuyuan black chicken bone soup, which is independently packaged using a soft package with a three-layer composite film structure and sterilized at 121°C with 150kPa.

[0068] Example 2: In this example, chicken bone broth cubes were prepared using the chicken bone broth prepared in Example 1.

[0069] For specific operations, see below:

[0070] The chicken soup obtained in step S3 of Example 1 was stirred and concentrated, and then a gelling agent was added, poured into a square mold and cooled to obtain square chicken bone broth cubes, which were sterilized after aseptic vacuum packaging to obtain independently packaged chicken bone broth cubes.

[0071] In this embodiment, the chicken bone broth cubes are packaged using a flexible package having a three-layer composite film.

[0072] The sterilization conditions are 110° C.-130° C., and the sterilization pressure is 140 Kpa-165 Kpa.

[0073] The final weight ratio of the raw materials for preparation in this embodiment is:

[0074] 80 parts of chicken bones (chicken bone enzymatic hydrolysates are calculated based on raw chicken bones), 10 parts of chicken, 2 parts of yellow florets, 2 parts of edible fungi, 0.2 parts of gelling agent, 0.3 parts of complex enzyme preparation, and 5 parts of seasoning.

[0075] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual methods are not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design implementation methods and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing yellow flower selenium-rich Jiuyuan black chicken bone soup, characterized in that: The steps include: S1: Pretreatment of Jiuyuan Black Chicken: Separating the meat and bones of fresh Jiuyuan black chicken after defecation to obtain chicken meat and chicken bones respectively; S2: crushing the chicken bones into bone paste, and then adding a composite enzyme preparation to the chicken bone paste for enzymatic hydrolysis to obtain chicken bone enzymatic hydrolysate; S3: Chicken Bone Broth Preparation Put chicken, edible fungi and spices into a pressure cooker filled with hot water and cook under high pressure and low temperature to obtain chicken soup; Mix the chicken bone hydrolysate obtained in S2 with the chicken broth and put them into a casserole, boil over high heat, reduce to low heat and continue to simmer for a while, add seasonings, remove spices, add chrysanthemums, continue to simmer over low heat for 1-3 minutes, and obtain chicken bone broth.

2. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup according to claim 1, characterized in that: It also includes the following step S4: The chicken bone soup obtained in step S2 is stirred, concentrated, cooled, aseptically vacuum packaged and sterilized.

3. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup according to claim 1 or 2, characterized in that: The bone mud in step S2 is 50-80 mesh; The composite enzyme preparation comprises alkaline protease and flavor protease, and the weight ratio of the alkaline protease to the flavor protease is 1:(1.2-2).

4. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup according to claim 3, characterized in that: The enzymatic hydrolysis conditions of the composite enzyme preparation in step S2 are: temperature 40-60° C., pH 7-9.

5. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup according to claim 1, characterized in that: The edible fungus in step S3 is selected from at least one of morels, Altissima, Matsutake, shiitake mushrooms and boletus.

6. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup according to claim 1, characterized in that: The weight dosage of each material in step S3 is as follows: 80-100 parts of chicken bones, 10-40 parts of chicken, 2-5 parts of yellow lily, 2-4 parts of edible fungi, 0.3-1.2 parts of complex enzyme preparation, and 5-10 parts of spices.

7. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup according to claim 1, characterized in that: The spices include bay leaves, onions, star anise, cinnamon, kaempferia and ginger.

8. A method for preparing yellow flower selenium-enriched Jiuyuan black chicken bone soup cube, characterized in that: The chicken bone soup prepared by the preparation method according to any one of claims 1 to 7 is prepared by the following specific operations: The chicken bone broth obtained in step S3 is stirred and concentrated, and then a gelling agent is added, and the mixture is poured into a mold and cooled to obtain chicken bone broth cubes.

9. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup cube according to claim 8, characterized in that: The gelling agent is at least one of carrageenan, pectin, gum arabic and sodium alginate.

10. The method for preparing the Huanghua selenium-rich Jiuyuan black chicken bone soup cube according to claim 8, characterized in that: The weight ratio of the raw materials for preparing the chicken bone broth cube is: 80-100 parts of chicken bones, 10-40 parts of chicken, 2-5 parts of yellow lily, 2-4 parts of edible fungi, 0.2-1.2 parts of gelling agent, 0.3-1.2 parts of complex enzyme preparation, and 5-10 parts of spices.