Qi-benefiting and blood-nourishing eight-treasure black-bone chicken soup steamed stuffed bun and preparation method thereof

Abstract

The invention provides a preparation method of an eight-ingredient black-bone chicken soup bag capable of benefiting qi and nourishing blood, which comprises the following steps: mixing a black-bone chicken which is cleaned after blood water is removed with water, adding fresh ginger, and blanching to obtain the blanched black-bone chicken; poria cocos, Chinese yam, Radix Astragali, Chinese angelica, honey-fried licorice root, dried orange peel, prepared rehmannia root and ginseng are washed and then are put into a filter bag so as to obtain a filter bag filled with eight-treasure materials; boiling the blanched black-bone chicken, clear water and a filter bag filled with eight-ingredient materials; decocting and taking out the filter bag filled with the eight-treasure materials, taking out the residual chicken, performing enzymolysis, and then performing enzyme deactivation and filtration to obtain chicken soup enzymatic hydrolysate; taking out the eight-treasure food materials in the filter bag, adding the eight-treasure food materials into a colloid mill, and adding the pulp to obtain eight-treasure pulp; and adding salt, chicken essence seasoning and spices into the chicken soup enzymatic hydrolysate and the eight-treasure slurry, mixing, boiling, carrying out hot filling, and sterilizing to obtain the eight-treasure chicken soup. The content of free amino acid is remarkably increased by adopting a high-pressure chicken soup boiling and enzymolysis process. The shelf life of the soup dumplings prepared by the method can reach 12 months.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a Qi-replenishing and blood-nourishing eight-treasure black chicken soup bag and a preparation method thereof. Background Art

[0002] According to Chinese medicine, Qi and blood are the products of physiological activities of human organs and are also the basic substances that constitute the human body. Qi is the leader of blood and blood is the mother of Qi. The two are coordinated and used for each other. Not only is the formation of blood related to Qi, but the circulation of blood also needs to be driven by Qi. Qi deficiency often leads to blood deficiency, and blood deficiency also leads to Qi deficiency. Therefore, when replenishing blood, we must also consider replenishing Qi. With the acceleration of the pace of social life, people's life pressure increases, especially women, who are prone to Qi and blood deficiency. Bazhen Black Chicken Soup is undoubtedly the best medicinal food for replenishing both Qi and blood.

[0003] Bazhen Soup originated from the ancient medical book "Zhengti Leiyao". It is a combination of Siwu Soup and Sijunzi Soup. It has the function of invigorating qi and blood. It is a commonly used decoction for regulating qi and blood deficiency with shortness of breath, fatigue, dizziness and vertigo. Black chicken is mild in nature and sweet in taste. It is a good product for invigorating deficiency and nourishing the body. It has the functions of nourishing yin and blood, clearing heat, nourishing the liver and kidney, and strengthening the spleen and stopping diarrhea. Bazhen Black Chicken Soup comes from "Ruizhutang Experience Prescription" in the Yuan Dynasty. Cooking black chicken with Bazhen Soup has the functions of invigorating qi and blood, promoting blood circulation, strengthening the spleen and removing dampness, enhancing human immunity, making the human body vigorous in qi and blood, and strengthening the spleen and kidney, and not being invaded by wind, cold and dampness.

[0004] Classic Bazhen Decoction is synthesized from Siwu Decoction (Danggui, Radix Rehmanniae, White Peony Root, Rhizoma Chuanxiong) and Sijunzi Decoction (Ginseng, Radix Glycyrrhizae, Atractylodes Macrocephalae, Poria) in the ancient medical book "Zhengti Leiyao". Ginseng, Poria, Angelica, Radix Rehmanniae and Licorice are both food and medicine, while Atractylodes Macrocephalae, Rhizoma Chuanxiong and White Peony Root are Chinese herbal medicines and cannot be used in food. The commonly used Bazhen ingredients on the market, such as Jiangzhong Bazhen Powder, contain eight kinds of ingredients, including Poria, White Hyacinth Bean, Coix Seed, Chinese Yam, Euryale, Lotus Seed, Ginseng and Tangerine Peel, and Tongrentang Bazhen Coix Seed Powder contains eight kinds of ingredients, including Coix Seed, Lotus Seed, Oats, Chinese Yam, Poria, Euryale, Tangerine Peel and Hericium, which are quite different from the traditional Bazhen Decoction ingredients. However, some of the above ingredients cannot be used in food, so the present invention has studied and replaced them.

[0005] At present, there is no commercially produced convenience food of Bazhen Black Chicken Soup, which cannot meet the edible needs of people in different situations and hinders its widespread dissemination. Summary of the invention

[0006] In view of this, the technical problem to be solved by the present invention is to provide a Qi-tonifying and blood-nourishing Eight-treasure Black Chicken Soup Pack. The Qi-tonifying and blood-nourishing Eight-treasure Black Chicken Soup Pack provided by the present invention has high nutrient content, good storage stability, and is convenient to eat.

[0007] The present invention replaces the white atractylodes, chuanxiong and white peony root which cannot be used in food with food and medicine homologous raw materials with the same efficacy on the basis of the classic eight-treasure soup. The white atractylodes in the classic eight-treasure soup mainly plays the role of strengthening the spleen and replenishing qi, and the astragalus also has the effects of replenishing qi and raising yang, consolidating the exterior and stopping sweating, promoting diuresis and reducing swelling, and promoting body fluid and nourishing blood; Chuanxiong has the effects of promoting blood circulation and qi, dispelling wind and relieving pain, and tangerine peel has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, and can play the role of replenishing qi; while taking into account the taste and viscosity of the product, the yam is matched with the other ingredients, and the yam also has the effect of strengthening the spleen and stomach.

[0008] The present invention provides a method for preparing a Qi-invigorating and blood-nourishing eight-treasure black-bone chicken soup bag, comprising the following steps:

[0009] A) removing blood from the cleaned black-bone chicken and mixing it with water, adding ginger, and blanching the chicken to obtain a blanched black-bone chicken;

[0010] B) Poria, Chinese yam, astragalus, Chinese angelica, licorice root, dried orange peel, Rehmannia root and ginseng are washed and put into a filter bag to obtain a filter bag containing the eight treasures material;

[0011] C) boiling the blanched black-bone chicken, clean water and the filter bag containing the eight-treasure material; then taking out the filter bag containing the eight-treasure material, taking out the remaining chicken, enzymolyzing it, then killing the enzyme, filtering it, and obtaining the chicken soup enzymolyzate;

[0012] D) taking out the eight-treasure food materials from the filter bag, adding them into the colloid mill, and beating them to obtain eight-treasure slurry;

[0013] E) The chicken soup enzymatic hydrolysate and the eight-treasure slurry are added with salt, chicken bouillon seasoning and spices, mixed and boiled, hot-filled and sterilized to obtain the product.

[0014] In some specific embodiments, the method for preparing the cleaned black chicken after removing the blood includes: pre-treating the black chicken, washing it, cutting it into pieces, adding water, salt, and white vinegar, stirring it, and soaking it to obtain the cleaned black chicken after removing the blood; the stirring is ultrasonic stirring, the ultrasonic frequency is 20 to 100 kHz, and the soaking time is 2 to 3 hours.

[0015] In some specific embodiments, the mass ratio of the black chicken, water, salt and white vinegar is (600-800): (1200-1600): (2-4): (20-40);

[0016] The mass ratio of the black chicken washed after removing the blood water to the ginger is (100-150): (1-2).

[0017] In some specific embodiments, the mass ratio of Poria cocos, Chinese yam, Astragalus membranaceus, Chinese angelica, roasted licorice, dried tangerine peel, Rehmannia root and ginseng is (4-5): (4-5): (2-3): (1-2): (1-2): (1-2): (1-2): (1-2): (0.5-1).

[0018] In some specific embodiments, the mass ratio of Poria cocos, Chinese yam, Astragalus membranaceus, Chinese angelica, Radix Glycyrrhizae Preparata, Tangerine peel, Radix Rehmanniae Preparata and Ginseng is: 4:4:2:1:1:1:1:0.5;

[0019] In some specific embodiments, the mass ratio of Poria cocos, Chinese yam, Astragalus, Chinese angelica, Radix Glycyrrhizae Preparata, Tangerine peel, Rehmannia glutinosa and Ginseng is: 5:5:3:2:2:2:2:1;

[0020] Ginseng is artificially cultivated ginseng that is 5 years old or less.

[0021] In some specific embodiments, the boiling in step C) is carried out in a high pressure sterilizer; the boiling parameters are boiling at 120° C. for 40 minutes.

[0022] In some specific embodiments, the enzymatic hydrolysis in step C) is enzymatic hydrolysis by adding protease, and the parameters of the enzymatic hydrolysis include: 155° C., enzymatic hydrolysis for 2 hours;

[0023] The parameters for inactivating the enzyme include inactivating the enzyme at 100° C. for 10 minutes; and filtering is 100 mesh filtering.

[0024] In some specific embodiments, the mass ratio of the chicken soup hydrolysate, eight-treasure slurry, salt, chicken essence seasoning and spices in step E) is (1000-1400): (15-20): (0.5-1): (0.5-1): (0.1-0.2).

[0025] In some specific embodiments, the cooking in step E) is performed at 95°C for 5 minutes; and the hot filling temperature is ≥75°C.

[0026] In some specific embodiments, the beating parameters in step D) include: the mass ratio of the eight-treasure food material to pure water is 1:(4-5), the beating time is 5 minutes, and the mixture is passed through a 60-mesh sieve.

[0027] The invention provides a Qi-invigorating and blood-nourishing eight-treasure black chicken soup dumpling, which is prepared by the preparation method described in any one of the above technical solutions.

[0028] Compared with the prior art, the invention provides a preparation method of eight-treasure black chicken soup bag for invigorating qi and nourishing blood, comprising the following steps: A) mixing the black chicken washed after removing blood with water, adding ginger, blanching, and obtaining the blanched black chicken; B) washing tuckahoe, yam, astragalus, angelica, roasted licorice, tangerine peel, prepared rehmannia root and ginseng, and putting them into a filter bag to obtain a filter bag containing eight-treasure materials; C) boiling the blanched black chicken, clean water and the filter bag containing the eight-treasure materials; then boiling and taking out the filter bag containing the eight-treasure materials, taking out the remaining chicken, performing enzymolysis, then killing the enzyme, filtering, and obtaining chicken soup enzymolysis liquid; D) taking out the eight-treasure ingredients in the filter bag, adding them into a colloid mill, and beating to obtain eight-treasure slurry; E) adding salt, chicken essence seasoning and spices to the chicken soup enzymolysis liquid and the eight-treasure slurry, mixing and boiling, hot filling, sterilizing, and obtaining the soup. The present invention adopts a high-pressure chicken soup boiling enzymatic hydrolysis process, and the free amino acid content of the chicken soup obtained by the traditional room temperature boiling chicken soup is significantly different from that of the traditional chicken soup. The present invention combines the eight treasures ingredients that replenish qi and blood with black chicken, and the chicken soup adopts a high-pressure boiling enzymatic hydrolysis process, so as to achieve the best qi and blood replenishing effect. The soup bag made by the present invention is canned into bags or cans, and then sterilized at high temperature and high pressure. Compared with the previous method of carrying the simple chicken soup bag and the eight treasures ingredients separately, one bag or one can can meet all nutritional needs, and the shelf life can reach 12 months, which is convenient for storage and consumption, and overcomes the difficulty of dissemination. DETAILED DESCRIPTION

[0029] The present invention provides a Qi-tonifying and blood-nourishing Eight Treasures Black Chicken Soup Pack and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the desired effect. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0030] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0031] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0032] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0033] At present, there is no commercially produced instant food of Bazhen Black Chicken Soup, which cannot meet people's edible needs in different situations and hinders its wide dissemination. Aiming at the problem that Bazhen Black Chicken Soup in the prior art cannot be conveniently eaten, the purpose of the present invention is to provide a preparation method and product of Bazhen Black Chicken Soup Pack which is healthy and safe, convenient to transport and carry, rich in nutrition and has health-preserving value, so as to meet people's needs for invigorating qi and blood and strengthening physical fitness.

[0034] The present invention provides a method for preparing a Qi-invigorating and blood-nourishing eight-treasure black-bone chicken soup bag, comprising the following steps:

[0035] A) removing blood from the cleaned black-bone chicken and mixing it with water, adding ginger, and blanching the chicken to obtain a blanched black-bone chicken;

[0036] B) Poria, Chinese yam, astragalus, Chinese angelica, licorice root, dried orange peel, Rehmannia root and ginseng are washed and put into a filter bag to obtain a filter bag containing the eight treasures material;

[0037] C) boiling the blanched black-bone chicken, clean water and the filter bag containing the eight-treasure material; then taking out the filter bag containing the eight-treasure material, taking out the remaining chicken, enzymolyzing it, then killing the enzyme, filtering it, and obtaining the chicken soup enzymolyzate;

[0038] D) taking out the eight-treasure food materials from the filter bag, adding them into the colloid mill, and beating them to obtain eight-treasure slurry;

[0039] E) The chicken soup enzymatic hydrolysate and the eight-treasure slurry are added with salt, chicken bouillon seasoning and spices, mixed and boiled, hot-filled and sterilized to obtain the product.

[0040] The invention firstly pre-treats the inorganic material, and the pre-treatment comprises removing the head, tail and internal organs of the black-bone chicken.

[0041] The invention discloses a clean black chicken after removing blood water. The preparation method of the clean black chicken after removing blood water comprises the following steps: pre-treating the black chicken, washing it, cutting it into pieces, adding water, salt and white vinegar, stirring it, and soaking it to obtain the clean black chicken after removing blood water.

[0042] According to the present invention, the stirring is ultrasonic stirring, the ultrasonic frequency is 20 to 100 kHz, and the soaking time is 2 to 3 hours.

[0043] In the above technical solution, the ultrasonic frequency may be 20kHz, 30kHz, 40kHz, 50kHz, 60kHz, 70kHz, 80kHz, 90kHz or 100kHz; or a range value between any two of the above.

[0044] In some specific embodiments, the mass ratio of the black chicken, water, salt and white vinegar is (600-800): (1200-1600): (2-4): (20-40);

[0045] In a specific embodiment, the mass ratio of the black chicken, water, salt and white vinegar is 750:1500:3:30;

[0046] In a specific embodiment, the mass ratio of the black chicken, water, salt and white vinegar is 600:1200:2:20;

[0047] Add appropriate amount of water to the pot, bring to a boil, then add ginger and cleaned black chicken after removing blood. After blanching, remove from the pot and let cool for later use.

[0048] According to the present invention, the mass ratio of the black chicken washed after removing the blood water and ginger is (100-150): (1-2).

[0049] In some embodiments, the mass ratio of the washed black chicken after removing the blood to the ginger is 130-140:1;

[0050] In some embodiments, the mass ratio of the washed black chicken after removing the blood to the ginger is 125:1.

[0051] Wash Poria cocos, Chinese yam, Astragalus, Chinese angelica, roasted licorice, dried tangerine peel, Rehmannia root and ginseng and put them into the filter bag to obtain the filter bag containing the eight treasures materials.

[0052] In some specific embodiments, the mass ratio of Poria cocos, Chinese yam, Astragalus membranaceus, Chinese angelica, Radix Glycyrrhizae Preparata, Tangerine peel, Radix Rehmanniae Preparata and Ginseng is (4-5): (4-5): (2-3): (1-2): (1-2): (1-2): (1-2): (1-2): (0.5-1);

[0053] In a specific embodiment, the mass ratio of Poria cocos, Chinese yam, Astragalus membranaceus, Chinese angelica, Radix Glycyrrhizae Preparata, Tangerine peel, Rehmannia glutinosa and Ginseng is 4:4:2:1:1:1:1:0.5;

[0054] In a specific embodiment, the mass ratio of Poria cocos, Chinese yam, Astragalus membranaceus, Chinese angelica, Radix Glycyrrhizae Preparata, Tangerine peel, Rehmannia root and ginseng is 5:5:3:2:2:2:2:1.

[0055] The ginseng of the present invention is artificially planted ginseng of 5 years or less.

[0056] The blanched black-bone chicken, clean water and a filter bag containing eight delicacies are boiled; the boiling is carried out in a high-pressure sterilizer; the boiling parameters are boiling at 120° C. for 40 minutes.

[0057] Then, the filter bag containing the eight delicacies is boiled and taken out, the remaining chicken is taken out, enzymatically hydrolyzed, and then the enzyme is killed and filtered to obtain chicken soup enzymatic hydrolyzate;

[0058] The enzymatic hydrolysis of the present invention is enzymatic hydrolysis by adding protease, and the parameters of the enzymatic hydrolysis include: 155° C., enzymatic hydrolysis for 2 hours; the parameters of the enzyme inactivation include 100° C., enzyme inactivation for 10 minutes; and the filtration is 100 mesh filtration.

[0059] The eight-treasure food materials in the filter bag are taken out, added into the colloid mill, and pulped to obtain the eight-treasure slurry; the pulping parameters include: the mass ratio of the eight-treasure food materials to pure water is 1: (4-5), the pulping time is 5 minutes, and the mixture is passed through a 60-mesh sieve.

[0060] Add salt, chicken essence seasoning and spices to the chicken soup enzymatic liquid and eight-treasure slurry and mix and cook.

[0061] According to the present invention, the mass ratio of the chicken soup enzymatic hydrolyzate, eight-treasure slurry, salt, chicken essence seasoning and spices is (1000-1400): (50-100): (0.5-1): (0.5-1): (0.1-0.2).

[0062] In a specific embodiment, the mass ratio of the chicken soup hydrolysate, eight-treasure slurry, salt, chicken bouillon seasoning and spices is 1000:58:0.5:0.5:0.1;

[0063] In a specific embodiment, the mass ratio of the chicken soup hydrolysate, eight-treasure slurry, salt, chicken bouillon seasoning and spices is 1400:92:1:1:0.2;

[0064] The chicken soup enzymatic hydrolysate and the eight-treasure slurry in step 5 are mixed and boiled at 95° C. for 5 minutes.

[0065] After cooking, the food is hot canned; the temperature of the hot canned food is ≥75°C.

[0066] After hot canning, the product is weighed, sealed, sterilized in an autoclave, cooled, and the finished product is obtained. The sterilization parameters of the present invention include: a sterilization temperature of 120° C. and a sterilization time of 25 minutes.

[0067] The invention provides a Qi-invigorating and blood-nourishing eight-treasure black chicken soup dumpling, which is prepared by the preparation method described in any one of the above technical solutions.

[0068] The above technical solution of the present invention has been clearly described and will not be repeated here.

[0069] The present invention adopts the high-pressure chicken soup boiling and enzymatic hydrolysis process, and the free amino acid content of the chicken soup obtained by the traditional room temperature boiling chicken soup is significantly different from that of the traditional chicken soup. The present invention combines the eight treasures ingredients for replenishing qi and blood with black chicken, and the chicken soup adopts the high-pressure boiling and enzymatic hydrolysis process, so as to achieve the best effect of replenishing qi and blood.

[0070] The soup bag made by the present invention is canned into bags or cans and then sterilized at high temperature and high pressure. Compared with the previous method of carrying chicken soup bags and eight-treasure ingredients separately, one bag or one can can meet all nutritional requirements, and the shelf life can reach 12 months, which is convenient for storage and consumption, and overcomes the difficulty of dissemination.

[0071] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0072] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0073] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0074] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0075] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0076] To further illustrate the present invention, a Qi-replenishing and blood-nourishing eight-treasure black chicken soup dumpling and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0077] Example 1

[0078] (1) Add 1.5L of clean water, 3g of table salt and 30g of white vinegar to a pot, stir at a frequency of 100kHz, and soak for 2 hours to remove blood.

[0079] (2) Add an appropriate amount of water to the pot, bring to a boil, then add 5.6 grams of ginger and 750 grams of cleaned black-bone chicken. After blanching, remove from the water and let cool for later use.

[0080] (3) Wash 4 g of Poria cocos, 4 g of Chinese yam, 2 g of Astragalus membranaceus, 1 g of Chinese angelica, 1 g of roasted licorice root, 1 g of dried tangerine peel, 1 g of Rehmannia root, and 0.5 g of ginseng, and put them into a filter bag.

[0081] (4) Add 5 liters of water to a pot, bring to a boil, add the blanched black-bone chicken and the filter bag containing the eight-treasure ingredients, and simmer at 120° C. for 40 minutes. Take out the filter bag containing the eight-treasure ingredients, cool the remaining chicken, crush and pulp it, add protease at 155° C., hydrolyze for 2 hours, inactivate the enzyme at 100° C. for 10 minutes, cool, and filter through 100 mesh to obtain chicken soup hydrolyzate.

[0082] (5) Add the eight-treasure ingredients in the filter bag in (3) into the colloid mill, add 230 grams of clean water for pulping, and set aside the obtained eight-treasure slurry.

[0083] (6) Mix the chicken soup enzymatic hydrolyzate and the eight-treasure slurry, add 2 grams of edible salt, 2 grams of chicken seasoning, and 0.4 grams of spices for seasoning, mix well, cook at 95° C. for 5 minutes, hot can (≥75° C.), weigh, seal, sterilize in an autoclave, cool, and obtain the finished product.

[0084] Example 2

[0085] (1) Add 1.2L of clean water, 2g of table salt, and 20g of white vinegar to a pot, stir at a frequency of 60kHz, and soak for 3 hours to remove blood.

[0086] (2) Add an appropriate amount of water to the pot, bring to a boil, then add 4.8 grams of ginger and 600 grams of cleaned black-bone chicken. After blanching, remove from the water and let cool for later use.

[0087] (3) Wash 5g of Poria cocos, 5g of Chinese yam, 3g of Astragalus membranaceus, 2g of Chinese angelica, 2g of roasted licorice root, 2g of dried tangerine peel, 2g of Rehmannia root, and 1g of ginseng, and put them into a filter bag.

[0088] (4) Add 4 liters of water to a pot, bring to a boil, add the blanched black-bone chicken and the filter bag containing the eight-treasure ingredients, and simmer at 120° C. for 40 minutes. Take out the filter bag containing the eight-treasure ingredients, cool the remaining chicken, crush and pulp it, add protease at 155° C., hydrolyze for 2 hours, inactivate the enzyme at 100° C. for 10 minutes, cool, and filter through 100 mesh to obtain chicken soup hydrolyzate.

[0089] (5) Add the eight-treasure ingredients in the filter bag in (4) into the colloid mill, add 138 grams of clean water for pulping, and set aside the obtained eight-treasure slurry.

[0090] (6) The chicken soup enzymatic hydrolysate and the eight-treasure slurry are mixed for Maillard reaction, and 1.5 g of edible salt, 1.5 g of chicken seasoning, and 0.3 g of spices are added for seasoning. After mixing evenly, the mixture is cooked at 95° C. for 5 minutes, hot canned (≥75° C.), weighed, sealed, sterilized in an autoclave, and cooled to obtain the finished product.

[0091] Verification Example

[0092] The present invention adopts the high-pressure chicken soup boiling enzymatic hydrolysis process compared with the traditional room temperature boiling chicken soup (Note: the traditional chicken soup is heated and boiled by a normal pressure cooker induction cooker, boiled on high heat, and the timing starts when boiling on low heat; time: 110min (combined with the previous research of this laboratory); liquid-to-material ratio: 1.4:1.) The free amino acid content of the chicken soup obtained is significantly different from that of the traditional chicken soup. The present invention combines the eight treasures ingredients that replenish qi and blood with black chicken, and the chicken soup adopts the high-pressure boiling enzymatic hydrolysis process, so as to achieve the best nutritional supplement effect, as shown in Table 1-1.

[0093] Table 1-1 Comparison of free amino acid content between traditional chicken soup and high-pressure enzymatic hydrolysis chicken soup

[0094]

[0095]

[0096] It can be seen from Table 1 that the free amino acid content of the chicken soup obtained by the high-pressure chicken soup enzymatic hydrolysis process is significantly different from that of the traditional chicken soup boiled at room temperature, and there is a significant difference in the total amount of amino acids.

[0097] The canned Eight Treasures Black Chicken Soup was kept at 37°C for 90 days for accelerated aging test, which is equivalent to 1 year of storage at room temperature. The physical and chemical indicators of the products were sampled and tested on the 9th, 18th, 36th, 54th, 72nd, 81st and 90th days, and compared with the standard samples (the same batch of products, refrigerated at 4°C after production) to observe their changes.

[0098] Tab2 The result of chicken broth on accelerated storage test at 37℃

[0099]

[0100] From Table 2, we can see that free amino acids, total sugars, and peptides have decreased to a certain extent. Total sugars decreased from 445.20ug / mL to 400.87ug / mL, a decrease of 10%; free amino acids decreased from 828.26ug / mL to 769.82ug / mL, a decrease of 7%; crude fat basically did not change, between 3.01-3.03g / 100mL; peptides did not change much, between 1.79-2.51mg / mL. Amino acids have a relatively large impact on the overall taste of the product. From the overall perspective of the product, the product quality did not change much during the heat preservation storage, and the stability was good. It can be inferred that the product can be stored at room temperature for 1 year.

[0101] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a Qi-replenishing and blood-nourishing eight-treasure black chicken soup bag, characterized in that: The steps include: A) removing blood from the cleaned black-bone chicken and mixing it with water, adding ginger, and blanching the chicken to obtain a blanched black-bone chicken; B) Poria, Chinese yam, astragalus, Chinese angelica, licorice root, dried orange peel, Rehmannia root and ginseng are washed and put into a filter bag to obtain a filter bag containing the eight treasures material; C) boiling the blanched black-bone chicken, clean water and the filter bag containing the eight-treasure material; then taking out the filter bag containing the eight-treasure material, taking out the remaining chicken, enzymolyzing it, then killing the enzyme, filtering it, and obtaining the chicken soup enzymolyzate; D) taking out the eight-treasure food materials from the filter bag, adding them into the colloid mill, and beating them to obtain eight-treasure slurry; E) The chicken soup enzymatic hydrolysate and the eight-treasure slurry are added with salt, chicken bouillon seasoning and spices, mixed and boiled, hot-filled and sterilized to obtain the product.

2. The preparation method according to claim 1, characterized in that: The method for preparing the cleaned black chicken after removing blood comprises: pre-treating the black chicken, washing it, cutting it into pieces, adding water, salt and white vinegar, stirring it, and soaking it to obtain the cleaned black chicken after removing blood; the stirring is ultrasonic stirring, the ultrasonic frequency is 20 to 100 kHz, and the soaking time is 2 to 3 hours.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the black-bone chicken, water, salt and white vinegar is (600-800):(1200-1600):(2-4):(20-40); The mass ratio of the black chicken washed after removing the blood water to the ginger is (100-150): (1-2).

4. The preparation method according to claim 1, characterized in that: The mass ratio of Poria cocos, Chinese yam, Astragalus membranaceus, Chinese angelica, Radix Glycyrrhizae Preparata, dried orange peel, Radix Rehmanniae Preparata and ginseng is (4-5): (4-5): (2-3): (1-2): (1-2): (1-2): (1-2): (0.5-1); Ginseng is artificially cultivated ginseng that is 5 years old or less.

5. The preparation method according to claim 1, characterized in that: Step C) The boiling is carried out in a high pressure sterilizer; the boiling parameters are boiling at 120° C. for 40 minutes.

6. The preparation method according to claim 1, characterized in that: Step C) the enzymatic hydrolysis is performed by adding protease, and the parameters of the enzymatic hydrolysis include: 155° C., enzymatic hydrolysis for 2 hours; The parameters for inactivating the enzyme include inactivating the enzyme at 100° C. for 10 minutes; and filtering is 100 mesh filtering.

7. The preparation method according to claim 1, characterized in that: Step E) The mass ratio of the chicken soup hydrolysate, eight-treasure slurry, salt, chicken bouillon seasoning and spices is (1000-1400): (15-20): (0.5-1): (0.5-1): (0.1-0.2).

8. The preparation method according to claim 1, characterized in that: In step E), the cooking is performed at 95° C. for 5 minutes; and the hot canning temperature is ≥ 75° C.

9. The preparation method according to claim 1, characterized in that: Step D) The beating parameters include: the mass ratio of the eight-treasure food material to pure water is 1: (4-5), the beating time is 5 minutes, and the mixture is passed through a 60-mesh sieve.

10. A Qi-replenishing and blood-nourishing eight-treasure black chicken soup dumpling, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 9.

Images