Concentrated chicken soup material and preparation method thereof

Abstract

The invention provides a concentrated chicken soup material. The concentrated chicken soup material is prepared from the following components in parts by weight: 0.1-0.3 part of fresh ginger, 6-8 parts of old hens, 5-7 parts of sanhuang chickens, 1.2-1.4 parts of raw chicken oil, 145-155 parts of drinking water, 6.4-6.8 parts of salt, 1.2-1.8 parts of monosodium glutamate, 1.2-1.8 parts of chicken juice, 4-5 parts of chicken essence, 0.6-0.8 part of beta carotene oil and 0.5-0.55 part of refined chicken oil. The invention also provides a preparation method of the concentrated chicken soup material. The concentrated chicken soup material provided by the invention is good in taste and flavor and relatively low in cost.

Description

Technical Field

[0001] The invention relates to a soup base, in particular to a concentrated chicken soup base and a preparation method thereof. Background Art

[0002] Chicken soup is one of the traditional delicacies of the Chinese nation. It is not only fragrant and delicious, but also has good health care functions. Chicken soup can increase the body's immune function, replenish qi and blood, accelerate blood circulation in the throat and bronchial membrane, enhance mucus secretion, remove respiratory viruses in time, and relieve symptoms such as cough, dry throat, and sore throat. Traditional Chinese medicine believes that chicken can nourish the kidney and essence, nourish the spleen and stomach, nourish blood and yin, and can be used to treat loss of appetite, sallow complexion or postpartum physical weakness, dizziness, low milk and amenorrhea, and scanty menstruation. Chicken soup is not only rich in nutrients, but also after stewing, many water-soluble nutrients in the chicken are dissolved into the soup, and the soup tastes delicious and pleasant, so it is favored by the Chinese.

[0003] With the rapid development of economy, people's pace of life is getting faster and faster, resulting in insufficient time to make chicken soup. In this case, concentrated chicken soup comes into being. Concentrated chicken soup is easy to use and retains a certain flavor of chicken soup. However, most of the existing concentrated chicken soup is concentrated blending (semi-blending) and full blending, with too many additives, and can not reach the taste and flavor of freshly boiled chicken soup. Summary of the invention

[0004] The technical problem to be solved by the invention is to provide a concentrated chicken soup base with excellent taste and flavor and low cost.

[0005] In order to solve the above technical problems, the technical solution of the present invention is:

[0006] A concentrated chicken soup is prepared from the following components in parts by weight: 0.1-0.3 parts of ginger, 6-8 parts of old hens, 5-7 parts of three-yellow chickens, 1.2-1.4 parts of raw chicken oil, 145-155 parts of drinking water, 6.4-6.8 parts of salt, 1.2-1.8 parts of monosodium glutamate, 1.2-1.8 parts of chicken juice, 4-5 parts of chicken essence, 0.6-0.8 parts of beta-carotene oil and 0.5-0.55 parts of refined chicken oil.

[0007] Furthermore, the raw chicken oil described in the present invention is purchased from Wuhan Weitaimei Food Co., Ltd.

[0008] Furthermore, the salt described in the present invention is purchased from Jiangsu Salt Industry Group Co., Ltd.

[0009] Furthermore, the monosodium glutamate described in the present invention is purchased from Meihua Biotechnology Group Co., Ltd.

[0010] Furthermore, the chicken sauce described in the present invention was purchased from Guangdong Kitchen Big Boss Food Technology Co., Ltd.

[0011] Furthermore, the chicken essence of the present invention was purchased from Shanghai Taitai Le Food Co., Ltd.

[0012] Furthermore, the beta-carotene oil described in the present invention was purchased from Shaanxi Baichuan Biotechnology Co., Ltd.

[0013] Furthermore, the refined chicken oil described in the present invention is purchased from Sichuan Zhang Bingbing Biotechnology Co., Ltd.

[0014] Another technical problem to be solved by the present invention is to provide a preparation method of the above-mentioned concentrated chicken soup.

[0015] To solve the above technical problems, the technical solution is:

[0016] A method for preparing concentrated chicken soup comprises the following steps:

[0017] S1. Weigh each component by weight and cut the ginger into slices for later use;

[0018] S2. Crush the old hen and the three-yellow chicken into chicken paste using a crusher;

[0019] S3. Cut the raw chicken fat into raw chicken fat cubes for later use;

[0020] S4. Add the raw chicken fat obtained in step S3 to an electromagnetic cooker, heat it to 170-190°C to melt the raw chicken fat, add the ginger slices obtained in step S1 to the electromagnetic cooker and fry for 20-30 min, then pour the chicken paste obtained in step S2 into the electromagnetic cooker and fry for 20-30 min to obtain a chicken mixture for later use;

[0021] S5. Add drinking water and the chicken mixture obtained in step S4 to the soup pot, simmer over low heat for 3-5h and then over medium heat for 15-25min, sieve out of the pot to obtain chicken soup for later use;

[0022] S6. The chicken soup obtained in step S5 is put into a steam pot, and then salt, MSG, chicken juice, chicken stock are added, stirred until mixed, and then heated to 100 ° C to obtain chicken soup II for later use;

[0023] S7. The refined chicken fat is heated to 60-70 ℃ and then kept warm for 15-25min to melt the refined chicken fat, the melted refined chicken fat and β-carotene oil are added to the chicken soup II obtained in step S6, and stirred until evenly mixed to obtain chicken soup III;

[0024] S8. After filling, cool the chicken soup 3 obtained in step S7 to 30°C, move it to a quick-freezing warehouse, cool the central temperature of the chicken soup 3 to -5°C within 30 minutes, and then continue to quick-freeze until the central temperature of the chicken soup 3 is cooled to below -18°C to obtain concentrated chicken soup.

[0025] Furthermore, in step S1 of the present invention, the thickness of the ginger slices is 5 mm; in step S5, the temperature when boiling over low heat is 115° C., and the temperature when boiling over medium heat is 135° C.; in step S8, the temperature of the quick-freezing storage is -30° C.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The existing industrially produced concentrated chicken soup cannot solve the problem that it cannot restore the taste and flavor of the traditional freshly boiled process and lacks the aroma of the wok. The present invention uses industrialization to restore the taste and flavor of the traditional freshly boiled process, solves the problem of complex operation, and saves costs. DETAILED DESCRIPTION

[0028] The present invention will be described in detail below in conjunction with specific embodiments. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention but are not intended to limit the present invention.

[0029] Example 1

[0030] The concentrated chicken soup is prepared from the following components in parts by weight: 0.2 parts of ginger, 7 parts of old hens, 6 parts of three-yellow chickens, 1.3 parts of raw chicken oil, 150 parts of drinking water, 6.6 parts of salt, 1.5 parts of monosodium glutamate, 1.5 parts of chicken juice, 4.5 parts of chicken essence, 0.7 parts of beta-carotene oil, and 0.51 parts of refined chicken oil. Among them, raw chicken oil was purchased from Wuhan Weitaimei Food Co., Ltd.; salt was purchased from Jiangsu Salt Industry Group Co., Ltd.; monosodium glutamate was purchased from Meihua Biotechnology Group Co., Ltd.; chicken juice was purchased from Guangdong Kitchen Big Brother Food Technology Co., Ltd.; chicken essence was purchased from Shanghai Taitai Le Food Co., Ltd.; beta-carotene oil was purchased from Shaanxi Baichuan Biotechnology Co., Ltd.; refined chicken oil was purchased from Sichuan Zhang Bingbing Biotechnology Co., Ltd.

[0031] The preparation method of the concentrated chicken soup described in Example 1 comprises the following steps:

[0032] S1. Weigh each component by weight and cut the ginger into slices of 5 mm thick for later use;

[0033] S2. Crush the old hen and the three-yellow chicken into chicken paste using a crusher;

[0034] S3. Cut the raw chicken fat into raw chicken fat cubes for later use;

[0035] S4. Add the raw chicken fat obtained in step S3 into an electromagnetic cooker, heat it to 180°C to melt the raw chicken fat, add the ginger slices obtained in step S1 into the electromagnetic cooker and fry for 25 minutes, then pour the chicken paste obtained in step S2 into the electromagnetic cooker and fry for 25 minutes to obtain a chicken mixture for later use;

[0036] S5. Add drinking water and the chicken mixture obtained in step S4 to a soup pot, simmer at 115°C for 4h, then simmer at medium heat at 135°C for 20min, and sieve the chicken soup after removing from the pot for later use;

[0037] S6. The chicken soup obtained in step S5 is put into a steam pot, and then salt, MSG, chicken juice, chicken stock are added, stirred until mixed, and then heated to 100 ° C to obtain chicken soup II for later use;

[0038] S7. The refined chicken fat was heated to 65 ° C and kept warm for 20 min to melt the refined chicken fat, and the melted refined chicken fat and β-carotene oil were added to the chicken soup II obtained in step S6, and stirred until uniformly mixed to obtain chicken soup III;

[0039] S8. After filling, cool the chicken soup 3 obtained in step S7 to 30°C, move it to a -30°C quick-freezer, cool the center temperature of the chicken soup 3 to -5°C within 30 minutes, and then continue to quick-freeze until the center temperature of the chicken soup 3 is cooled to below -18°C to obtain concentrated chicken soup.

[0040] Example 2

[0041] The concentrated chicken soup is prepared from the following components in parts by weight: 0.1 part ginger, 6 parts old hens, 5 parts three-yellow chickens, 1.2 parts raw chicken oil, 145 parts drinking water, 6.4 parts salt, 1.2 parts monosodium glutamate, 1.2 parts chicken juice, 4 parts chicken essence, 0.6 parts beta-carotene oil, and 0.5 parts refined chicken oil. Among them, raw chicken oil was purchased from Wuhan Weitaimei Food Co., Ltd.; salt was purchased from Jiangsu Salt Industry Group Co., Ltd.; monosodium glutamate was purchased from Meihua Biotechnology Group Co., Ltd.; chicken juice was purchased from Guangdong Kitchen Big Brother Food Technology Co., Ltd.; chicken essence was purchased from Shanghai Taitai Le Food Co., Ltd.; beta-carotene oil was purchased from Shaanxi Baichuan Biotechnology Co., Ltd.; refined chicken oil was purchased from Sichuan Zhang Bingbing Biotechnology Co., Ltd.

[0042] The preparation method of the concentrated chicken soup described in Example 2 comprises the following steps:

[0043] S1. Weigh each component by weight and cut the ginger into slices of 5 mm thick for later use;

[0044] S2. Crush the old hen and the three-yellow chicken into chicken paste using a crusher;

[0045] S3. Cut the raw chicken fat into raw chicken fat cubes for later use;

[0046] S4. Add the raw chicken fat obtained in step S3 into an electromagnetic cooker, heat it to 170°C to melt the raw chicken fat, add the ginger slices obtained in step S1 into the electromagnetic cooker and fry for 30 min, then pour the chicken paste obtained in step S2 into the electromagnetic cooker and fry for 30 min to obtain a chicken mixture for later use;

[0047] S5. Add drinking water and the chicken mixture obtained in step S4 to a soup pot, simmer at 115°C for 5h, then simmer at medium heat at 135°C for 25min, and sieve the chicken soup after removing from the pot for later use;

[0048] S6. The chicken soup obtained in step S5 is put into a steam pot, and then salt, MSG, chicken juice, chicken stock are added, stirred until mixed, and then heated to 100 ° C to obtain chicken soup II for later use;

[0049] S7. The refined chicken fat was heated to 60 ° C and kept warm for 25 min to melt the refined chicken fat, and the melted refined chicken fat and β-carotene oil were added to the chicken soup II obtained in step S6, and stirred until uniformly mixed to obtain chicken soup III;

[0050] S8. After filling, cool the chicken soup 3 obtained in step S7 to 30°C, move it to a -30°C quick-freezer, cool the center temperature of the chicken soup 3 to -5°C within 30 minutes, and then continue to quick-freeze until the center temperature of the chicken soup 3 is cooled to below -18°C to obtain concentrated chicken soup.

[0051] Example 3

[0052] The concentrated chicken soup is prepared from the following components in parts by weight: 0.3 parts of ginger, 8 parts of old hens, 7 parts of three-yellow chickens, 1.4 parts of raw chicken oil, 155 parts of drinking water, 6.8 parts of salt, 1.8 parts of monosodium glutamate, 1.8 parts of chicken juice, 5 parts of chicken essence, 0.8 parts of beta-carotene oil, and 0.55 parts of refined chicken oil. Among them, raw chicken oil was purchased from Wuhan Weitaimei Food Co., Ltd.; salt was purchased from Jiangsu Salt Industry Group Co., Ltd.; monosodium glutamate was purchased from Meihua Biotechnology Group Co., Ltd.; chicken juice was purchased from Guangdong Kitchen Big Brother Food Technology Co., Ltd.; chicken essence was purchased from Shanghai Taitai Le Food Co., Ltd.; beta-carotene oil was purchased from Shaanxi Baichuan Biotechnology Co., Ltd.; refined chicken oil was purchased from Sichuan Zhang Bingbing Biotechnology Co., Ltd.

[0053] The preparation method of the concentrated chicken soup described in Example 3 comprises the following steps:

[0054] S1. Weigh each component by weight and cut the ginger into slices of 5 mm thick for later use;

[0055] S2. Crush the old hen and the three-yellow chicken into chicken paste using a crusher;

[0056] S3. Cut the raw chicken fat into raw chicken fat cubes for later use;

[0057] S4. Add the raw chicken fat obtained in step S3 into an electromagnetic cooker, heat it to 190°C to melt the raw chicken fat, add the ginger slices obtained in step S1 into the electromagnetic cooker and fry for 20 min, then pour the chicken paste obtained in step S2 into the electromagnetic cooker and fry for 20 min to obtain a chicken mixture for later use;

[0058] S5. Add drinking water and the chicken mixture obtained in step S4 to a soup pot, simmer at 115°C for 3h, then simmer at medium heat at 135°C for 15min, and sieve the chicken soup after removing from the pot for later use;

[0059] S6. The chicken soup obtained in step S5 is put into a steam pot, and then salt, MSG, chicken juice, chicken stock are added, stirred until mixed, and then heated to 100 ° C to obtain chicken soup II for later use;

[0060] S7. The refined chicken fat was heated to 70 ° C and kept warm for 15 min to melt the refined chicken fat, and the melted refined chicken fat and β-carotene oil were added to the chicken soup II obtained in step S6, and stirred until uniformly mixed to obtain chicken soup III;

[0061] S8. After filling, cool the chicken soup 3 obtained in step S7 to 30°C, move it to a -30°C quick-freezer, cool the center temperature of the chicken soup 3 to -5°C within 30 minutes, and then continue to quick-freeze until the center temperature of the chicken soup 3 is cooled to below -18°C to obtain concentrated chicken soup.

[0062] Example 4

[0063] The concentrated chicken soup is prepared from the following components in parts by weight: 0.2 parts of ginger, 7.5 parts of old hens, 6.5 parts of three-yellow chickens, 1.3 parts of raw chicken oil, 148 parts of drinking water, 6.5 parts of salt, 1.6 parts of monosodium glutamate, 1.4 parts of chicken juice, 4.8 parts of chicken essence, 0.7 parts of beta-carotene oil, and 0.52 parts of refined chicken oil. Among them, raw chicken oil was purchased from Wuhan Weitaimei Food Co., Ltd.; salt was purchased from Jiangsu Salt Industry Group Co., Ltd.; monosodium glutamate was purchased from Meihua Biotechnology Group Co., Ltd.; chicken juice was purchased from Guangdong Kitchen Big Brother Food Technology Co., Ltd.; chicken essence was purchased from Shanghai Taitai Le Food Co., Ltd.; beta-carotene oil was purchased from Shaanxi Baichuan Biotechnology Co., Ltd.; refined chicken oil was purchased from Sichuan Zhang Bingbing Biotechnology Co., Ltd.

[0064] The preparation method of the concentrated chicken soup described in Example 4 comprises the following steps:

[0065] S1. Weigh each component by weight and cut the ginger into slices of 5 mm thick for later use;

[0066] S2. Crush the old hen and the three-yellow chicken into chicken paste using a crusher;

[0067] S3. Cut the raw chicken fat into raw chicken fat cubes for later use;

[0068] S4. Add the raw chicken fat obtained in step S3 into an electromagnetic cooker, heat it to 185°C to melt the raw chicken fat, add the ginger slices obtained in step S1 into the electromagnetic cooker and fry for 28 minutes, then pour the chicken paste obtained in step S2 into the electromagnetic cooker and fry for 28 minutes to obtain a chicken mixture for later use;

[0069] S5. Add drinking water and the chicken mixture obtained in step S4 to a soup pot, simmer at 115°C for 3h, then simmer at 135°C for 18min, sieve out of the pot to obtain chicken soup for later use;

[0070] S6. The chicken soup obtained in step S5 is put into a steam pot, and then salt, MSG, chicken juice, chicken stock are added, stirred until mixed, and then heated to 100 ° C to obtain chicken soup II for later use;

[0071] S7. The refined chicken fat was heated to 63 ° C and kept warm for 18 min to melt the refined chicken fat, and the melted refined chicken fat and β-carotene oil were added to the chicken soup II obtained in step S6, and stirred until uniformly mixed to obtain chicken soup III;

[0072] S8. After filling, cool the chicken soup 3 obtained in step S7 to 30°C, move it to a -30°C quick-freezer, cool the center temperature of the chicken soup 3 to -5°C within 30 minutes, and then continue to quick-freeze until the center temperature of the chicken soup 3 is cooled to below -18°C to obtain concentrated chicken soup.

[0073] Comparative Example: Example 1 of patent application number CN1303627A.

[0074] Experimental example:

[0075] 6 g of each of the chicken soups of Examples 1-4 and the comparative example were weighed and added to 500 mL of boiling water and stirred until uniformly mixed to obtain sample solutions. 20 sensory evaluators were invited to score the taste and flavor of the sample solutions. The scoring rule was a 1-10 scoring system. The better the taste and flavor, the higher the score. The average value was taken after scoring each indicator. The results are shown in Table 1:

[0076] Taste Flavor Comprehensive score Example 1 9.1 9.1 18.2 Example 2 9.3 9.1 18.4 Example 3 9.2 9.2 18.4 Example 4 9.0 9.2 18.2 Comparative Example 8.5 8.6 17.1

[0077] Table 1

[0078] As can be seen from Table 1, the taste and flavor of Examples 1-4 of the present invention are better than those of the comparative example, which proves that the concentrated chicken soup prepared by the present invention has better taste and flavor.

[0079] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A concentrated chicken soup, characterized in that: The invention is prepared from the following components in parts by weight: 0.1-0.3 parts of ginger, 6-8 parts of old hens, 5-7 parts of three-yellow chickens, 1.2-1.4 parts of raw chicken oil, 145-155 parts of drinking water, 6.4-6.8 parts of salt, 1.2-1.8 parts of monosodium glutamate, 1.2-1.8 parts of chicken juice, 4-5 parts of chicken essence, 0.6-0.8 parts of beta-carotene oil and 0.5-0.55 parts of refined chicken oil.

2. The concentrated chicken soup according to claim 1, characterized in that: The raw chicken oil was purchased from Wuhan Weitaimei Food Co., Ltd.

3. The concentrated chicken soup according to claim 1, characterized in that: The salt was purchased from Jiangsu Salt Industry Group Co., Ltd.

4. The concentrated chicken soup according to claim 1, characterized in that: The monosodium glutamate was purchased from Meihua Biotechnology Group Co., Ltd.

5. The concentrated chicken soup according to claim 1, characterized in that: The chicken sauce was purchased from Guangdong Kitchen Boss Food Technology Co., Ltd.

6. The concentrated chicken soup according to claim 1, characterized in that: The chicken stock was purchased from Shanghai Taitaile Food Co., Ltd.

7. The concentrated chicken soup according to claim 1, characterized in that: The β-carotene oil was purchased from Shaanxi Baichuan Biotechnology Co., Ltd.

8. The concentrated chicken soup according to claim 1, characterized in that: The refined chicken oil was purchased from Sichuan Zhang Bingbing Biotechnology Co., Ltd.

9. The method for preparing a concentrated chicken soup according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1. Weigh each component by weight and cut the ginger into slices for later use; S2. Crush the old hen and the three-yellow chicken into chicken paste using a crusher; S3. Cut the raw chicken fat into raw chicken fat cubes for later use; S4. Add the raw chicken fat obtained in step S3 to an electromagnetic cooker, heat it to 170-190°C to melt the raw chicken fat, add the ginger slices obtained in step S1 to the electromagnetic cooker and fry for 20-30 min, then pour the chicken paste obtained in step S2 into the electromagnetic cooker and fry for 20-30 min to obtain a chicken mixture for later use; S5. Add drinking water and the chicken mixture obtained in step S4 to the soup pot, simmer over low heat for 3-5h and then over medium heat for 15-25min, sieve out of the pot to obtain chicken soup for later use; S6. The chicken soup obtained in step S5 is put into a steam pot, and then salt, MSG, chicken juice, chicken stock are added, stirred until mixed, and then heated to 100 ° C to obtain chicken soup II for later use; S7. The refined chicken fat is heated to 60-70 ℃ and then kept warm for 15-25min to melt the refined chicken fat, the melted refined chicken fat and β-carotene oil are added to the chicken soup II obtained in step S6, and stirred until evenly mixed to obtain chicken soup III; S8. After filling, cool the chicken soup 3 obtained in step S7 to 30°C, move it to a quick-freezing warehouse, cool the central temperature of the chicken soup 3 to -5°C within 30 minutes, and then continue to quick-freeze until the central temperature of the chicken soup 3 is cooled to below -18°C to obtain concentrated chicken soup.

10. The method for preparing concentrated chicken soup according to claim 9, characterized in that: In step S1, the thickness of the ginger slices is 5 mm; in step S5, the temperature during boiling over low heat is 115° C., and the temperature during boiling over medium heat is 135° C.; in step S8, the temperature of the quick-freezing store is -30° C.