Original taste bucket chicken soup can and preparation method thereof

Abstract

The invention discloses canned chicken soup with original taste and a preparation method thereof, and belongs to the technical field of canned chicken soup. The invention relates to an original taste bucket chicken soup can which comprises the following raw materials in parts by weight: 800-1000 parts of bucket chicken meat, 260-300 parts of water, 60-80 parts of old ginger and 25-35 parts of refined salt. And 100-140 parts of ingredients are also included. The ingredients comprise Chinese wolfberry fruits and Chinese yams, and the weight ratio of the Chinese wolfberry fruits to the Chinese yams is 7: 5; the canned fighting chicken soup retains the delicious taste and rich nutrition of the fighting chicken, and meanwhile, the Chinese wolfberry fruits and the Chinese yams are added, so that the nutritional value of the chicken soup is further improved; according to the canned game fowl, the chicken soup of the game fowl is packaged in the can, carrying and storage are convenient, the quality of the canned game fowl can be kept stable for a long time after strict sterilization and sealing treatment, consumers can eat the canned game fowl conveniently anytime and anywhere, and the canned game fowl has good market application prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of canned chicken soup, and particularly to a canned original flavor fighting chicken soup and a preparation method thereof. Background Art

[0002] In daily life, chicken soup is deeply loved by the public for its rich nutrition and delicious taste; among them, fighting chicken soup is a high-end chicken soup supplement with high nutritional value and has a large audience;

[0003] However, the traditional production of chicken soup is usually made and eaten at home on the spot. However, this method has obvious limitations; due to the lack of effective preservation means for fresh chicken soup, its shelf life is extremely short, and it can generally only be eaten within a short time after production; if stored for a slightly longer time, the chicken soup is easily contaminated by microorganisms and deteriorates, resulting in the loss of nutrients and a great reduction in flavor. Therefore, a canned fighting chicken soup that is convenient to carry and store is particularly important. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems raised in the above background art, and to propose a canned original flavor fighting chicken soup.

[0005] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0006] A canned original flavor fighting chicken soup, comprising the following raw materials in parts by weight: 800 - 1000 parts of fighting chicken meat, 260 - 300 parts of water, 60 - 80 parts of old ginger, and 25 - 35 parts of refined salt.

[0007] Preferably, it further comprises 100 - 140 parts of ingredients.

[0008] Preferably, the ingredients include wolfberries and Chinese yams, and the weight ratio of wolfberries to Chinese yams is 7:5.

[0009] Preferably, the fighting chicken meat is selected as female fighting chicken meat, and the fighting chicken meat needs to be cut into pieces, and the side length of the cut fighting chicken meat pieces is 2 - 4 cm.

[0010] A preparation method of a canned original flavor fighting chicken soup, the steps are as follows:

[0011] Step S1, material selection: Select female fighting chickens over two years old;

[0012] Step S2, pretreatment: Cut the female fighting chickens into small pieces, and peel and cut the Chinese yams into small pieces for standby;

[0013] Step S3, cleaning: Rinse the cut female fighting chicken meat 2 - 3 times with running water to remove impurities and blood;

[0014] Step S4, blanching: Put the washed chicken pieces into cold water in a pot, add ginger slices, bring to a boil, cook for 3 - 5 minutes, then remove and drain.

[0015] Step S5, packing: Pack the blanched chicken pieces, yam pieces, and wolfberries into cans.

[0016] Step S6, ingredient adding: Add refined salt, old ginger, and water into the can.

[0017] Step S7, weighing: Place the canned food after adding ingredients on a weighing platform for weighing.

[0018] Step S8, stewing: Place the canned food after weighing in a stewing pot and stew for 0.5 - 1.5 h.

[0019] Step S9, can sealing: Take out the canned food after stewing and place it on a can sealer for can sealing treatment:

[0020] Step S10, secondary sterilization: Put the canned food after can sealing into a sterilizer and sterilize for 15 - 20 minutes.

[0021] Step S11, packaging and storage: Take out the canned food after sterilization, package it, and then store it.

[0022] Furthermore, the water in step S4 is mineral water.

[0023] Furthermore, when stewing the canned food in step S8, the water - bath stewing method is adopted for stewing.

[0024] Furthermore, when sterilizing the canned food in step S10, the temperature of the sterilizer is 121 - 123 °C.

[0025] Furthermore, the storage temperature in step S11 is 5 - 25 °C.

[0026] Compared with the prior art, the present invention provides a canned original - flavor fighting - chicken soup and its preparation method, having the following beneficial effects:

[0027] For the parts not involved in this device, they are the same as or can be implemented by the prior art. The canned fighting - chicken soup in the present invention retains the fresh taste and rich nutrition of the fighting - chicken meat. At the same time, adding wolfberries and yams further enhances the nutritional value of the chicken soup. By packaging the fighting - chicken soup in a can in this application, it is convenient to carry and store. Moreover, the canned fighting - chicken in this application undergoes strict sterilization and sealing treatments, can maintain stable quality for a long time, and is convenient for consumers to eat anytime and anywhere, having good market application prospects. Brief Description of the Drawings

[0028] Figure 1 It is a flowchart of a preparation method of a canned original - flavor fighting - chicken soup proposed by the present invention. Detailed Embodiments

[0029] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.

[0030] Embodiment 1:

[0031] A canned original flavor fighting chicken soup is prepared by precisely selecting the following raw materials by weight:

[0032] 800 parts of female fighting chicken meat: Female fighting chickens with a growth cycle of more than two years are selected. Their meat is firm and rich in nutrition.

[0033] 260 parts of water: High-quality mineral water is used, which is rich in various minerals and helps to improve the taste and quality of the chicken soup.

[0034] 60 parts of old ginger: Old ginger has a unique pungent taste and aroma, which can effectively remove fishy smell and enhance fragrance.

[0035] 25 parts of refined salt: Used for seasoning to highlight the delicious taste of the chicken soup.

[0036] 100 parts of ingredients, including 58.3 parts of wolfberries and 41.7 parts of Chinese yams; Wolfberries are rich in various vitamins and antioxidants, while Chinese yams have the effect of strengthening the spleen and stomach.

[0037] Refer to Figure 1 , when preparing the canned fighting chicken soup, the specific implementation steps are as follows:

[0038] Material selection: Select healthy female fighting chickens over two years old from the fighting chicken breeding base to ensure the quality and flavor of the chicken meat;

[0039] Pretreatment: After slaughtering, defeathering, and cleaning the internal organs of the female fighting chicken, use a knife to cut it into uniform small pieces with a side length of 2 cm; At the same time, carefully peel the Chinese yam and cut it into small pieces of a similar size for later use;

[0040] Washing: Place the cut female fighting chicken meat pieces under running water and rinse them 2 times to fully remove the impurities and blood on the surface of the chicken meat and reduce the fishy smell;

[0041] Blanching: Put the washed chicken meat pieces into a large pot filled with mineral water, add an appropriate amount of ginger slices, and put them into the pot with cold water; Bring the water to a boil over high heat, then turn to medium heat and cook for 3 minutes. After blanching, remove the chicken meat pieces and drain the water.

[0042] It should be noted that during the blanching process, the staff needs to promptly skim off the floating foam on the surface.

[0043] Sub-packaging: Select canned containers that meet food hygiene standards, and sub-package the blanched chicken pieces, yam pieces, and washed wolfberries into each can in a uniform proportion;

[0044] Ingredient preparation: Accurately add the weighed refined salt, old ginger, and mineral water to each can containing the ingredients;

[0045] Weighing: Place the cans after ingredient preparation on a high-precision weighing platform for weighing to ensure that the total weight of each can meets the requirements;

[0046] Stewing: Adopt the method of stewing in a water bath. Put the weighed cans into a stewing pot, and add an appropriate amount of water to the pot; Set the stewing temperature and time, and stew over low heat for 0.5 hours to fully integrate the nutritional components of the ingredients into the soup;

[0047] Can sealing: After stewing, quickly take out the cans and place them on a can sealer while they are still hot for can sealing treatment to ensure good sealing and prevent air and microorganisms from entering;

[0048] Secondary sterilization: Put the sealed cans into a sterilizer, set the temperature of the sterilizer to 121 °C, and sterilize for 15 minutes to effectively kill any possible bacteria and microorganisms;

[0049] Packaging and storage: After sterilization, take out the cans and wait for them to cool to room temperature; After packaging, store them in a cool warehouse at a temperature of 5 °C.

[0050] Example 2:

[0051] A canned original flavor fighting chicken soup, accurately select the following raw materials by weight:

[0052] 900 parts of female fighting chicken meat: Select female fighting chickens over two years old to ensure the quality and taste of the chicken meat.

[0053] 280 parts of water: Use high-quality mineral water, which adds a unique flavor to the chicken soup.

[0054] 70 parts of old ginger: Old ginger has a unique pungent taste and aroma, which can effectively remove fishy smell and enhance fragrance.

[0055] 30 parts of refined salt: Moderate seasoning makes the chicken soup taste more mellow.

[0056] 120 parts of ingredients: Among them, 70 parts of wolfberries and 50 parts of yam. Wolfberries are rich in various vitamins and antioxidants, and yam has the effect of strengthening the spleen and stomach.

[0057] Refer to Figure 1 , when preparing canned fighting chicken soup, the specific implementation steps are as follows:

[0058] Raw material selection: Select healthy female fighting chickens over two years old from a fighting chicken breeding base to ensure the quality and flavor of the chicken meat;

[0059] Pretreatment: After slaughtering, defeathering, and cleaning the internal organs of the female fighting chicken, use a knife to cut it into uniform small pieces with a side length of 3 cm; at the same time, carefully peel the Chinese yam and cut it into small pieces of a similar size for later use;

[0060] Washing: Place the cut female fighting chicken pieces under running water and rinse them twice to thoroughly remove the impurities and blood on the chicken surface and reduce the fishy smell;

[0061] Blanching: Put the washed chicken pieces into a large pot filled with mineral water, add an appropriate amount of ginger slices, and put them into the pot with cold water; bring the water to a boil over high heat, then turn to medium heat and cook for 4 minutes. After blanching, remove the chicken pieces and drain the water.

[0062] It should be noted that during blanching, the staff needs to promptly skim off the floating foam on the surface.

[0063] Packaging: Select canned containers that meet food hygiene standards and evenly pack the blanched chicken pieces, Chinese yam pieces, and washed wolfberries into each can;

[0064] Ingredient preparation: Accurately add the weighed refined salt, old ginger, and mineral water to each can containing the ingredients;

[0065] Weighing: Place the cans after ingredient preparation on a high-precision weighing platform for weighing to ensure that the total weight of each can meets the requirements;

[0066] Stewing: Adopt the method of stewing in a water bath. Put the weighed cans into a stewing pot and add an appropriate amount of clear water to the pot; set the stewing temperature and time, and stew over low heat for 1 hour to fully integrate the nutritional components of the ingredients into the soup;

[0067] Canning: After stewing, quickly take out the cans and place them on a canning machine while they are still hot for canning treatment to ensure good sealing and prevent air and microorganisms from entering;

[0068] Secondary sterilization: Put the canned cans into a sterilizer, set the temperature of the sterilizer to 122 °C, and sterilize for 18 minutes to effectively kill the possible bacteria and microorganisms;

[0069] Packaging and storage: After sterilization, take out the cans and wait for them to cool to room temperature; after packaging, store them in a cool warehouse at a temperature of 15 °C.

[0070] Example 3:

[0071] A canned original flavor fighting chicken soup, accurately select the following raw materials by weight:

[0072] 1000 parts of female fighting chicken meat: Select female fighting chickens with a growth cycle of more than two years, which have firm meat and rich nutrition.

[0073] The original flavor canned fighting chicken soup of the present invention selects the meat of female fighting chickens with a growth cycle of more than two years. This kind of chicken has firm meat and is rich in a large amount of high-quality protein, which can provide necessary amino acids for the human body and meet the needs of human growth, repair and maintenance of normal physiological functions.

[0074] 300 parts of water: High-quality mineral water is used, which is rich in various minerals and helps to improve the taste and quality of the chicken soup.

[0075] 80 parts of old ginger: Old ginger has a unique pungent taste and aroma, which can effectively remove fishy smell and enhance fragrance.

[0076] 35 parts of refined salt: It is used for seasoning to highlight the delicious taste of the chicken soup.

[0077] 140 parts of ingredients, including 81.7 parts of Chinese wolfberry and 58.3 parts of Chinese yam; Chinese wolfberry is rich in various vitamins and antioxidant substances, and Chinese yam has the effect of strengthening the spleen and stomach.

[0078] In specific implementation, the added Chinese wolfberry is rich in various vitamins (such as vitamins A, C, E, etc.) and antioxidant substances (such as carotenoids), and has the effects of nourishing the liver and kidney, and improving eyesight; and Chinese yam contains rich substances such as amylase and polyphenol oxidase, which can strengthen the spleen and stomach, nourish the kidney and essence. The ingredients are combined with the meat of female fighting chickens and work together synergistically to make the nutrition of the chicken soup more comprehensive and balanced.

[0079] Refer to Figure 1 , when preparing the canned fighting chicken soup, the specific implementation steps are as follows:

[0080] Material selection: Select healthy female fighting chickens that have grown for more than two years from the fighting chicken breeding base to ensure the quality and flavor of the chicken meat;

[0081] Pretreatment: After slaughtering, defeathering, and cleaning the internal organs of the female fighting chicken, use a knife to cut it into uniform small pieces with a side length of 4 cm; at the same time, carefully peel the Chinese yam and cut it into small pieces of similar size for later use;

[0082] Washing: Place the cut female fighting chicken meat pieces under running water and rinse them 3 times to fully remove the impurities and blood on the surface of the chicken meat and reduce the fishy smell;

[0083] Blanching: Put the washed chicken meat pieces into a large pot filled with mineral water, add an appropriate amount of ginger slices, and put them into the pot with cold water; bring the water to a boil over high heat, then turn to medium heat and cook for 5 minutes. After blanching, remove the chicken meat pieces and drain the water.

[0084] It should be noted that during the blanching period, the staff needs to timely skim off the floating foam on the surface.

[0085] Sub-packaging: Select canned containers that meet food hygiene standards, and evenly sub-package the blanched chicken pieces, yam pieces, and washed wolfberries into each can;

[0086] Ingredient preparation: Accurately add the weighed refined salt, old ginger, and mineral water to each can containing the ingredients;

[0087] Weighing: Place the cans after ingredient preparation on a high-precision weighing platform for weighing to ensure that the total weight of each can meets the requirements;

[0088] Stewing: Adopt the method of stewing in a water bath. Put the weighed cans into a stewing pot, and add an appropriate amount of water to the pot; Set the stewing temperature and time, and stew over low heat for 1.5 hours to fully integrate the nutritional components of the ingredients into the soup;

[0089] In specific implementation, adopting the method of stewing in a water bath can make the ingredients in the can evenly heated, avoiding the problems of local overheating and loss of nutritional components that may be caused by direct stewing; And this gentle stewing method fully integrates the nutritional components of the chicken into the soup, while maintaining the tender texture of the chicken, making the chicken soup taste mellow, fragrant, and rich.

[0090] Can sealing: After stewing, quickly take out the cans, and place them on a can sealer while they are still hot for can sealing treatment to ensure good sealing and prevent air and microorganisms from entering;

[0091] Secondary sterilization: Put the sealed cans into a sterilizer, set the temperature of the sterilizer to 123°C, and sterilize for 20 minutes to effectively kill the possible bacteria and microorganisms;

[0092] Packaging and storage: After sterilization, take out the cans and wait for them to cool to room temperature; After packaging, store them in a cool warehouse at a temperature of 25°C.

[0093] In the actual processing process, strictly control the selection and dosage of raw materials, do not add excessive artificial flavorings and additives, and retain the original flavor of the fighting chicken, wolfberries, and yams to the greatest extent, enhancing the delicious taste and unique aroma of the chicken soup.

[0094] In summary, the fighting chicken soup canned food in this application retains the delicious taste and rich nutrition of the fighting chicken, and at the same time adds wolfberries and yams to further enhance the nutritional value of the chicken soup; And the fighting chicken canned food in this application has undergone strict sterilization and sealing treatments, can maintain stable quality for a long time, is convenient for consumers to eat anytime and anywhere, and has good market application prospects.

[0095] As described above, it is only the preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution of the present invention and its inventive concept, makes equivalent substitutions or changes, and should be covered within the protection scope of the present invention.

Claims

1. A canned original fighting chicken soup, characterized in that: The invention comprises the following raw materials in parts by weight: 800-1000 parts of fighting chicken meat, 260-300 parts of water, 60-80 parts of old ginger and 25-35 parts of refined salt.

2. The original fighting chicken soup can according to claim 1, characterized in that: Also includes ingredients 100-140 servings.

3. The original fighting chicken soup can according to claim 2, characterized in that: The ingredients include wolfberry and yam, and the weight ratio of wolfberry to yam is 7:

5.

4. The original fighting chicken soup can according to claim 1, characterized in that: The fighting meat is selected from female fighting meat, and the fighting meat needs to be cut into blocks, and the side length of the fighting meat block is 2-4 cm.

5. A method for preparing the original fighting chicken soup can as claimed in claim 3, characterized in that: Here are the steps: Step S1, material selection: selecting female fighting cocks that are more than two years old; Step S2, pretreatment: cutting the hen fighting chicken into small pieces, and peeling the yam and cutting it into small pieces for later use; Step S3, cleaning: rinse the cut female fighting chicken meat with running water for 2-3 times to remove impurities and blood; Step S4, blanching: put the washed chicken pieces into a pot with cold water, add ginger slices, boil for 3-5 minutes after the water boils, remove and drain; Step S5, packaging: packing the blanched chicken pieces, yam pieces, and wolfberries into cans; Step S6, ingredients: add refined salt, old ginger and water into the tank; Step S7, weighing: placing the canned food after mixing on a weighing table for weighing; Step S8, stewing: placing the weighed canned food in a stew pot and stewing for 0.5-1.5 hours; Step S9, canning: taking out the stewed cans and placing them on a canning machine for canning: Step S10, secondary sterilization: putting the sealed canned food into a sterilizer for sterilization for 15-20 minutes; Step S11, packaging and storage: taking out the sterilized cans, packaging and storing them.

6. The method for preparing the original fighting chicken soup can according to claim 5, characterized in that: The water in step S4 is mineral water.

7. The method for preparing the original fighting chicken soup can according to claim 5, characterized in that: In the step S8, the canned food is stewed by using a double-boiled method.

8. The method for preparing the canned original fighting chicken soup according to claim 5, characterized in that: When the cans are sterilized in step S10, the temperature of the sterilizer is 121-123°C.

9. The method for preparing the canned original fighting chicken soup according to claim 5, characterized in that: The storage temperature in step S11 is 5-25°C.

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