Eight-treasure chicken soup formula

Abstract

The invention discloses an eight-treasure chicken soup formula which comprises the following components in percentage by weight: 2.4% of poria cocos, 2.4% of lotus seeds, 2% of Chinese yam, 0.8% of gordon euryale seeds, 1.2% of coix seeds, 0.8% of pericarpium citri reticulatae, 0.8% of salt and the balance of chicken soup. The product is rich in nutrition, has certain nourishing and dietary therapy effects, and provides theoretical data and process condition support for future product development, deep processing and utilization and the like of medicated food products.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a formula of eight-treasure chicken soup. Background Art

[0002] Nutritious chicken soup can enhance cellular immunity and enhance the humoral immunity of mice. Other studies have found that Chinese herbal chicken soup can be used as a medicinal diet, which is a food that has a nourishing and health-care effect by rationally matching Chinese medicine with food and cooking it. The preparation of medicinal diet follows the theories of traditional Chinese medicine, nutrition and culinary science, and is processed according to traditional Chinese cooking techniques to achieve an organic combination of preventive health care, nutrition and deliciousness, which is in line with the transformation of the medical health model from disease prevention and health preservation to prevention and health preservation, as well as the needs of people's diet from hunger and food to delicious health preservation. Therefore, it is widely popular in modern life and has a bright market prospect. In addition, medicinal diet originated in the Xia Yu era and is a treasure of the Chinese nation's food culture for thousands of years. People have continuously summarized and refined it from practice, forming the concept of medicinal diet for disease prevention and treatment and the habit of making medicinal diet. Medicinal diet achieves an organic combination of preventive health care, nutrition and deliciousness, which is in line with the transformation of the medical health model from disease prevention and health preservation to prevention and health preservation, as well as the needs of people's diet from hunger and food to delicious health preservation. Medicinal diet is a traditional food culture with Chinese characteristics. It contains rich biodiversity, can play the role of medicine, and is directly related to human health. China is rich in animal and plant resources, and there are many types of food to choose from. At the same time, because of the close exchanges between various ethnic groups, medicinal diet can quickly spread in people's daily lives. Summary of the invention

[0003] The purpose of the invention is to provide a formula for eight-treasure chicken soup, which is rich in nutrition and has certain nourishing and therapeutic effects, and provides theoretical data and process conditions support for the future product development, deep processing and utilization of medicinal food products.

[0004] The above technical objectives of the invention are achieved through the following technical solutions:

[0005] A formula for eight-treasure chicken soup comprises the following components: chicken soup, tuckahoe, lotus seeds, yam, euryale ferox, coix seeds, tangerine peel and salt.

[0006] Further preferably, the weight components of the formula are: 2.4% Poria cocos, 2.4% lotus seeds, 2% Chinese yam, 0.8% Euryale ferox, 1.2% Coix seeds, 0.8% tangerine peel, 0.8% salt, and the rest is chicken soup.

[0007] Further preferably, the preparation process of the chicken soup is as follows:

[0008] (1) Select chickens that are 200 to 300 days old, free of disease and damage, and chop them into pieces for later use;

[0009] (2) Steam the different medicinal materials in a steamer for one hour to soften them fully;

[0010] (3) After blanching the chicken, add twice the amount of water and boil for two hours;

[0011] (4) Weigh the medicinal materials according to the recipe;

[0012] (5) Mix chicken soup and herbs evenly;

[0013] (4) Pour the mixed raw materials into cans and seal them;

[0014] (5) Sterilization: Place the sealed cans in an autoclave and sterilize at 121°C for 20 minutes;

[0015] (6) Cooling: After rinsing the sterilized cans, immediately place them in a rapid cooling machine and cool them to a core temperature of 4 degrees;

[0016] (7) Packaging: The cooled cans are packaged.

[0017] In summary, the invention has the following beneficial effects: The present invention accurately determines the optimal addition amount of key ingredients such as Poria cocos, Coix seed, and dried tangerine peel through systematic single factor experiments and response surface optimization experiments, significantly improving the sensory score of Eight Treasure Chicken Soup, and significantly improving the taste and aroma of the product. The final formula not only ensures the nutritional value of the chicken soup, but also greatly optimizes its flavor and texture, ensuring the competitiveness of the product in the market. By optimizing the formula ratio through scientific methods, the present invention not only improves the quality of the product, but also provides new ideas and technical support for the development of the medicinal diet industry, meeting the needs of modern consumers for high-quality medicinal diet products. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is the response surface analysis diagram of the interaction between Poria cocos, Coix seed and dried tangerine peel. DETAILED DESCRIPTION

[0019] In order to make those skilled in the art better understand the technical solution of the present invention, the present invention is further described in detail below in conjunction with embodiments. It will be understood by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.

[0020] Embodiment, a recipe of eight-treasure chicken soup, the weight components of the recipe are: 2.4% Poria cocos, 2.4% lotus seeds, 2% Chinese yam, 0.8% Euryale ferox, 1.2% Coix seeds, 0.8% tangerine peel, 0.8% salt, and the rest is chicken soup. The preparation process of the chicken soup is as follows:

[0021] (1) Select chickens that are 200 to 300 days old, free of disease and damage, and chop them into pieces for later use;

[0022] (2) Steam the different medicinal materials in a steamer for one hour to soften them fully;

[0023] (3) After blanching the chicken, add twice the amount of water and boil for two hours;

[0024] (4) Weigh the medicinal materials according to the recipe;

[0025] (5) Mix chicken soup and herbs evenly;

[0026] (4) Pour the mixed raw materials into cans and seal them;

[0027] (5) Sterilization: Place the sealed cans in an autoclave and sterilize at 121°C for 20 minutes;

[0028] (6) Cooling: After rinsing the sterilized cans, immediately place them in a rapid cooling machine and cool them to a core temperature of 4 degrees;

[0029] (7) Packaging: The cooled cans are packaged.

[0030] Optimization of Eight Treasure Chicken Soup Recipe

[0031] 1. Single Factor Experimental Design

[0032] (1) Amount of Poria cocos added

[0033] Except for the amount of Poria cocos added, the rest are fixed values. The addition amounts of lotus seeds, Chinese yam, Euryale ferox, Coix seeds, dried orange peel, and salt are 2.4%, 2%, 0.8%, 1.2%, 0.2%, and 0.8% respectively; 15 groups of tests were conducted with 1.6%, 1.8%, 2%, 2.2%, and 2.4% of Poria cocos respectively, and the quality sensory evaluation of the prepared products was carried out on a percentage basis.

[0034] (2) Amount of lotus seeds added

[0035] Except for the amount of lotus seeds, the rest are fixed values. The amount of tuckahoe, yam, Euryale ferox, coix seed, tangerine peel and salt added are 2.4%, 2%, 0.8%, 1.2%, 0.2% and 0.8% respectively; 15 groups of tests were conducted with 1.6%, 1.8%, 2%, 2.2% and 2.4% lotus seeds respectively, and the quality sensory evaluation of the prepared products was carried out on a percentage basis.

[0036] (3) Addition amount of yam

[0037] Except for the amount of yam added, the rest are fixed values. The addition amounts of Poria cocos, lotus seeds, Euryale ferox, coix seed, tangerine peel and salt are 2.4%, 2.4%, 0.8%, 1.2%, 0.2% and 0.8% respectively; 15 groups of tests were conducted with 1.6%, 1.8%, 2%, 2.2% and 2.4% of yam respectively, and the quality sensory evaluation of the prepared products was carried out on a percentage basis.

[0038] (4) Amount of Gorgon Fruit Added

[0039] Except for the amount of Euryale ferox, the rest are fixed values. The amount of Poria cocos, Chinese yam, Chinese yam, Coix seed, dried orange peel and salt added are 2.4%, 2.4%, 2%, 1.2%, 0.2% and 0.8% respectively; 15 groups of tests were conducted with 0.2%, 0.4%, 0.8%, 1% and 1.2% of Euryale ferox respectively, and the quality sensory evaluation of the prepared products was carried out in percentage.

[0040] (5) Amount of coix seed added

[0041] Except for the amount of coix seed, the rest are fixed values. The amount of tuckahoe, yam, lotus seed, Euryale ferox, tangerine peel and salt added are 2.4%, 2.4%, 2%, 0.8%, 0.2% and 0.8% respectively; 15 groups of tests were conducted with 0.2%, 0.4%, 0.8%, 1% and 1.2% coix seed respectively, and the quality sensory evaluation of the prepared products was carried out in percentage.

[0042] (6) Addition amount of dried tangerine peel

[0043] Except for the amount of dried tangerine peel, the rest are fixed values. The amount of tuckahoe, yam, lotus seed, euryale ferox, dried tangerine peel and salt added are 2.4%, 2.4%, 2%, 0.8%, 1.2% and 0.8% respectively; 15 groups of tests were conducted with 0.2%, 0.4%, 0.8%, 1% and 1.2% of dried tangerine peel respectively, and the quality sensory evaluation of the prepared products was carried out on a percentage basis.

[0044] (7) Salt addition amount

[0045] Except for the amount of salt added, the rest are fixed values. The addition amounts of Poria cocos, Chinese yam, lotus seed, Euryale ferox, Coix seed, and dried orange peel are 2.4%, 2.4%, 2%, 0.8%, 1.2%, and 0.2% respectively; 15 groups of tests were conducted with 0.2%, 0.4%, 0.6%, 0.8%, and 1% salt respectively, and the prepared products were evaluated by sensory quality in percentage.

[0046] 2. Response surface optimization experiment

[0047] Based on the results of the single factor experiment, the single factor and level that have significant effects on the sensory score of the product were determined. Taking the sensory score as the response value, the Design Expert 8.0 software was used to design a Box-Behnken three-factor three-level response surface experiment to obtain the optimal ratio of the product. The design is shown in Table 1.

[0048] Table 1 Response surface experimental design factors and levels

[0049]

[0050]

[0051] 3. Response surface design and experimental results of eight-treasure chicken soup

[0052] According to the analysis of the results of the single-factor experiment, the addition of Poria cocos, coix seed and tangerine peel has a significant effect on the sensory quality evaluation of chicken soup. Taking sensory evaluation as the response value, a Box-Behnken three-factor three-level response surface experiment was designed. The experimental design and sensory quality evaluation results are shown in Table 2.

[0053] Table 2 Box-Behnken test design and sensory evaluation results

[0054]

[0055] 3.1 Analysis of variance

[0056] Design-Expert8.0 software was used to fit the experimental data and obtain the regression equation. The response surface analysis results are shown in Table 3.

[0057] Table 3 Response surface analysis results

[0058]

[0059] Note: When the change of each level of the three factors A, B, and C has an extremely significant impact on the sensory score of the product, the best ratio between the sensory score of the product and each factor is obtained on this basis.

[0060] 3.2 Response surface analysis

[0061] Depend on Figure 1 , the interaction term response surface graph opens downward, indicating that the sensory score has an extreme point, that is, the highest point.

[0062] According to the analysis and processing of the response surface optimization test data by Design-Expert software, the raw material addition amounts that have a significant impact on the medicinal chicken soup are obtained as shown in Table 4.

[0063] Table 4 Optimal addition amount

[0064]

[0065] As shown in Table 4, within the above research range, under the best formula optimized by response surface method, the sensory score of the obtained product is 98 points, which is 3.2 points different from the predicted value of 94.8 points by response surface method. The results show that it is close to the theoretical predicted value, indicating that the model has a good fit. Therefore, the best formula is shown in Table 5.

[0066] Table 5 Recipe of Eight Treasure Chicken Soup

[0067]

[0068] The present invention mainly uses local chicken breeds in Yunnan and authentic Yunnan medicinal materials as main raw materials to make instant medicinal canned food. Using production processes such as steaming, canning, and sterilization, the three factors that have the greatest impact on chicken soup are determined through single-factor experiments and then response surface optimization is performed. The results show that the optimal preparation conditions of eight-treasure chicken soup are 2.4% Poria cocos, 1.2% Coix seed, and 0.8% tangerine peel; Yungui Qi and blood double-tonifying soup, Yungui 0.12%, ginseng 0.4%, and roasted Astragalus 0.6%. The process conditions of the medicinal soup obtained by the present invention are reasonable and feasible. Not only that, the product is rich in nutrition and has certain nourishing and therapeutic effects. The present invention provides theoretical data and process conditions support for future product development, deep processing and utilization of medicinal food products.

[0069] The above embodiments are merely explanations of the present invention and are not limitations of the present invention. After reading this specification, those skilled in the art may make modifications to the embodiments without any creative contribution as needed. However, such modifications are protected by the patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A recipe for eight-treasure chicken soup, characterized in that: The formula comprises the following components: chicken soup, tuckahoe, lotus seeds, yam, euryale ferox, coix seed, tangerine peel and salt.

2. The eight-treasure chicken soup recipe according to claim 1, characterized in that: The weight components of the formula are: 2.4% of Poria cocos, 2.4% of lotus seeds, 2% of Chinese yam, 0.8% of Euryale ferox, 1.2% of Coix seeds, 0.8% of dried orange peel, 0.8% of salt, and the rest is chicken soup.

3. The eight-treasure chicken soup recipe according to claim 1, characterized in that: The preparation process of the chicken soup is as follows: (1) Select chickens that are 200 to 300 days old, free of disease and damage, and chop them into pieces for later use; (2) Steam the different medicinal materials in a steamer for one hour to soften them fully; (3) After blanching the chicken, add twice the amount of water and boil for two hours; (4) Weigh the medicinal materials according to the recipe; (5) Mix chicken soup and herbs evenly; (4) Pour the mixed raw materials into cans and seal them; (5) Sterilization: Place the sealed cans in an autoclave and sterilize at 121°C for 20 minutes; (6) Cooling: After rinsing the sterilized cans, immediately place them in a rapid cooling machine and cool them to a core temperature of 4 degrees; (7) Packaging: The cooled cans are packaged.

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