Preparation method of nutritional health-care chicken soup

Abstract

The invention belongs to the field of health-care food, and discloses a preparation method of nutritional health-care chicken soup, which specifically comprises the following components in parts by weight: 100 parts of old hen, 5-15 parts of durian shell, 3-8 parts of dried dendrobium officinale, 3-6 parts of radix polygonati officinalis, 1-3 parts of dried camellia, 2-4 parts of dried mushroom, 2-4 parts of dried fig, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of green onion, 1-3 parts of ginger, 1-2 parts of dried scallop and 0.5-1 part of ham bone. According to the preparation method of the nutritional and health-care chicken soup, through scientific matching of medicinal and edible raw materials and optimization of pretreatment and stewing processes, the nutritional and health-care effects of the chicken soup are synergistically improved, meanwhile, the taste of the chicken soup is improved, the fishy smell is removed, the product stability is improved, and the industrial production requirements are met.

Description

Technical Field

[0001] This invention belongs to the field of health food, and in particular relates to a method for preparing a nutritious and health-promoting chicken soup. Background Technology

[0002] Chicken soup, a traditional nourishing food, is loved by consumers for its delicious taste and rich nutrition. Traditional chicken soup is mostly made with chicken as the main ingredient, simmered with simple seasonings such as scallions and ginger. Although it can provide basic nutrients such as protein and minerals, its health benefits are relatively limited and cannot meet the diversified needs of modern consumers for the nutritional and health functions of food.

[0003] With increasing health awareness, nutritional foods with specific health benefits have become a hot research topic. Currently, some health-promoting chicken soups with added Chinese medicinal herbs have appeared on the market, but some products have problems such as unreasonable ingredient combinations, low utilization rate of effective components, and bitter taste. At the same time, during the processing, the fishy smell of chicken is difficult to completely remove, and nutrients are easily lost, affecting product quality and consumer experience.

[0004] Furthermore, existing preparation processes for health-promoting chicken soup are mostly simple, lacking refined control over raw material pretreatment and segmented optimization of the stewing process, resulting in poor product stability and consistency, making it difficult to achieve large-scale industrial production. Therefore, developing a nutritious and health-promoting chicken soup with scientifically formulated ingredients, significant health benefits, excellent taste, and suitability for industrial production, along with its preparation method, has significant market value and application prospects. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention proposes a method for preparing a nutritious and health-promoting chicken soup. By scientifically combining medicinal and edible ingredients and optimizing pretreatment and stewing processes, the method achieves a synergistic enhancement of the nutritional and health benefits of the chicken soup, while also improving the taste, removing any fishy smell, and increasing product stability to meet the needs of industrial production.

[0006] To achieve the above objectives, the present invention provides a method for preparing a nutritious and health-promoting chicken soup, comprising the following steps: 1) Raw material preparation: By weight, 100 parts old hen, 5-15 parts durian shell, 3-8 parts dried Dendrobium officinale, 3-6 parts Solomon's seal rhizome, 1-3 parts dried camellia flowers, 2-4 parts dried shiitake mushrooms, 2-4 parts dried figs, 1-2 parts dried tangerine peel, 1-2 parts scallions, 1-3 parts ginger, 1-2 parts dried scallops, and 0.5-1 part ham bone; 2) Chicken pretreatment: Remove the internal organs and head of the old hen, cut it into pieces, wash it to remove surface impurities and blood, soak the chicken pieces in papain solution, take them out and rinse them, mix them with Shaoxing wine, and marinate them in the refrigerator. 3) Raw material pretreatment: Cut durian shell into pieces, soak in green tea extract, take it out, and stir-fry in Shaoxing wine; add rice wine or low-alcohol white wine to camellia flowers and dried tangerine peel to spray and soak, and then let it stand in a cool place; slice dried Dendrobium officinale and Solomon's seal; soak dried shiitake mushrooms and dried figs in warm water. 4) Segmented Stewing: First stage: Put the pre-treated chicken from step 2) into a pot with ginger, scallions, dried scallops, and ham bones, add water, heat to a boil, and skim off the foam; Second stage: Add the pre-treated durian shell, dendrobium officinale, Solomon's seal rhizome, shiitake mushrooms, and figs from step 3) to the pot, and stew at a constant temperature; Third stage: Add the pre-treated camellia flowers and dried tangerine peel from step 3) to the pot, and continue stewing until finished; 5) Post-processing: The broth after stewing in step 4) is filtered, cooled to remove fat, homogenized, sterilized and bottled to obtain chicken soup.

[0007] Furthermore, the preferred ingredients in step 1) are 100 parts old hen, 7 parts durian shell, 4 parts Dendrobium officinale, 4 parts Polygonatum odoratum, 2 parts dried camellia flowers, 3 parts dried shiitake mushrooms, 3 parts dried figs, 1.5 parts dried tangerine peel, 1 part scallion, 1.5 parts ginger, 1.5 parts dried scallops, and 0.8 parts ham bone.

[0008] Further, in step 2), the chicken pieces are immersed in a papain solution with a concentration of 0.1-0.15%, a temperature of 15-20°C, and soaked for 15-20 minutes; the amount of Shaoxing wine added is 1% of the weight of the chicken pieces, the refrigeration temperature is 3-5°C, and the marinating time is 20-30 minutes.

[0009] Furthermore, in step 3), the concentration of the green tea infusion is 1-3%, the soaking time is 30-60 minutes, the temperature of the rice wine for simmering is 100-120℃, and the time is 5-8 minutes; the alcohol concentration of the rice wine or low-proof liquor is 5-15% vol, and it is left to stand in a cool place for 15-30 minutes; the temperature of the shiitake mushrooms and figs for soaking in warm water is 30-40℃.

[0010] Furthermore, in step 4), the first stage involves adding 300-400 parts of water and boiling for 8-12 minutes; the second stage involves maintaining a constant temperature of 85-88℃ and simmering for 80-90 minutes; and the third stage involves simmering for 10-15 minutes.

[0011] Furthermore, the parameters for homogenization in step 5) are: temperature 50~60℃, pressure 25~30MPa; sterilization and filling are aseptic filling after ultra-high temperature instantaneous sterilization, and the ultra-high temperature instantaneous sterilization conditions are maintained at 135~140℃ for 3~5 seconds.

[0012] Further, in step 2), the chicken is cut into 3-5cm pieces and rinsed with running water for 20-30 minutes; in step 3), the durian shell is cut into 2-3cm pieces, and the Dendrobium officinale and Polygonatum odoratum are cut into 0.5-1cm thin slices.

[0013] Further, in step 3), the green tea extract is obtained by mixing green tea and purified water at a weight ratio of 1:50~80, extracting at 80~90℃ for 20~30 minutes, and then filtering.

[0014] A nutritious and health-promoting chicken soup prepared by the above-mentioned method is also provided.

[0015] Old hen is warm in nature and sweet in taste, entering the spleen and stomach meridians. It is rich in high-quality protein, amino acids, minerals (such as iron and zinc), and various vitamins. It has the effects of warming the middle and replenishing qi, nourishing deficiency and replenishing essence, strengthening the spleen and stomach, promoting blood circulation, and strengthening muscles and bones. Papain pretreatment removes the fishy smell of chicken, enhances the pure flavor and acceptability of the chicken, and provides basic nutrition and nourishing base flavor.

[0016] Dendrobium officinale and Polygonatum odoratum work synergistically to powerfully nourish the Yin of the lungs, stomach, and kidneys. This enhances the "gentle and nourishing" properties of chicken soup, addressing common issues such as Yin deficiency and thirst, and low immunity, making it nourishing without causing dryness.

[0017] Durian shell invigorates qi and strengthens the spleen, aiding digestion and preventing the yin-nourishing herbs from becoming too cloying. Treating the durian shell with green tea extract and rice wine removes its unpleasant flavor and enhances its sweet and warming properties, allowing it to better infuse into the soup and exert its effects. Camellia flowers clear heat and cool the blood, balancing the warming properties and introducing beauty-enhancing effects. Shiitake mushrooms and figs invigorate the spleen and moisten the intestines, promoting nutrient absorption and metabolism. Dried tangerine peel regulates qi and resolves phlegm, serving throughout the entire soup to ensure that the nourishment is not stagnant.

[0018] Dried scallops and ham bones enhance the flavor, while their saltiness can "guide the medicine to the kidneys," strengthening its nourishing effect on the lower burner; scallions and ginger harmonize and guide the medicinal properties to be released.

[0019] Compared with the prior art, the present invention has the following advantages and technical effects: 1) This invention combines old hen with medicinal and edible ingredients such as durian shell, Dendrobium officinale, Polygonatum odoratum, and camellia. Among them, Dendrobium officinale and Polygonatum odoratum have the effects of nourishing yin and moisturizing dryness, promoting body fluid and quenching thirst, while camellia has the effects of clearing heat and reducing fire, and beautifying the skin. Durian shell can strengthen the spleen and replenish qi, while figs and shiitake mushrooms are rich in dietary fiber and polysaccharides. The synergistic effect of each ingredient makes the chicken soup not only nutritious but also has significant health benefits, meeting the health needs of modern consumers. 2) This invention uses a combination of soaking chicken in papain solution and marinating it in Shaoxing wine to effectively break down the fishy substances in the chicken and completely remove the fishy smell; the durian shell is treated by soaking it in green tea extract and then simmering it in Shaoxing wine, which not only removes the astringent taste of the durian shell but also enhances the aroma of the soup; the camellia and dried tangerine peel are treated by soaking them in low-alcohol wine, which can enhance their aroma and improve the flavor of the soup; at the same time, the natural sweetness and enzymes of figs and the sweetness of Solomon's seal can soften the taste of the soup, balance the saltiness and freshness, and make the soup mellow and sweet, avoiding the bitterness that may occur in traditional medicinal cuisine. 3) This invention employs a three-stage stewing process. The first stage involves high-heat boiling and skimming to remove impurities and fishy substances from the broth. The second stage involves slow simmering at a constant temperature to fully extract the effective components from ingredients such as Dendrobium officinale and Polygonatum odoratum. The third stage involves adding camellia flowers and dried tangerine peel for a short simmer to prevent excessive loss of their effective components while ensuring that the aroma is appropriately infused into the broth. This process ensures that flavor substances and active ingredients are extracted and stabilized in stages at the most suitable temperature and time, maximizing the simultaneous optimization of flavor and efficacy. This effectively improves the nutritional content and flavor quality of the broth, resulting in a rich and aromatic chicken soup. 4) This invention uses post-processing techniques such as filtration, cold degreasing, homogenization, and ultra-high temperature instantaneous sterilization to not only remove solid impurities and excess oil from the soup, making the soup have a uniform texture and smooth taste, but also effectively kill microorganisms in the soup, extend the shelf life of the product, and retain nutrients to the maximum extent, ensuring stable product quality and making it suitable for industrial-scale production.

[0020] The technical solution of the present invention will be further described in detail below through embodiments. Detailed Implementation

[0021] The technical solution of the present invention will be further described below through embodiments.

[0022] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0023] Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally determined according to national standards. Experimental instruments, equipment, and reagents in the following embodiments that do not specify their sources are all commercially available materials.

[0024] Unless otherwise defined or stated, all technical and scientific terms used in this invention have the same meaning as those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein can be applied to the methods of this invention. It should be noted that, unless otherwise specified, the embodiments and features described in this invention can be combined with each other.

[0025] Example 1 A method for preparing a nutritious and health-promoting chicken soup includes the following steps: 1) Ingredient preparation: By weight, prepare 100 parts old hen, 7 parts durian shell, 4 parts dried Dendrobium officinale, 4 parts Solomon's seal, 2 parts dried camellia flowers, 3 parts dried shiitake mushrooms, 3 parts dried figs, 1.5 parts dried tangerine peel, 1 part scallion, 1.5 parts ginger, 1.5 parts dried scallops, and 0.8 parts ham bone; 2) Chicken pretreatment: After slaughtering the old hen, remove the internal organs and head, wash it and cut it into 4cm chicken pieces. Rinse with running water for 25 minutes. Soak the chicken pieces in a 0.12% papain solution at 18℃ for 18 minutes, stirring every 5 minutes. After soaking, rinse with water until no enzyme residue remains. Add 1% of the weight of the chicken pieces in Shaoxing wine, stir well and marinate in a 4℃ refrigerator for 25 minutes. 3) Raw material pretreatment: Remove the outer hard thorns and inner white membrane from the durian shell, cut it into 2.5cm pieces, soak it in a 2% green tea extract (green tea and purified water are mixed at a weight ratio of 1:60, extracted at 85℃ for 25 minutes, and filtered) for 45 minutes, drain it, and put it in a pot preheated to 110℃, add an appropriate amount of rice wine and stir-fry for 6 minutes; evenly spray the dried camellia flowers and dried tangerine peel with rice wine with an alcohol concentration of 10% vol, the amount of which is 6% of the weight of the raw materials, and place it in a cool and ventilated place to stand for 20 minutes; wash the dried Dendrobium officinale and Solomon's seal and cut them into 0.8cm thin slices; soak the dried shiitake mushrooms and dried figs in 35℃ warm water for 35 minutes, wash and drain them; cut the scallions into sections, slice the ginger, and soak the dried scallops and ham bones in water for 12 minutes and then wash them; 4) Segmented stewing: Place chicken pieces, ginger slices, scallion segments, dried scallops, and ham bones into a stainless steel stew pot, add 350 parts purified water, bring to a boil over high heat, maintain boiling for 10 minutes, and skim off any foam; turn off the high heat, adjust the temperature to 86℃ for constant stewing, add durian shell pieces, Dendrobium officinale slices, Polygonatum odoratum slices, shiitake mushrooms, and figs, and continue to stew at a constant temperature for 85 minutes; add dried camellia flowers and dried tangerine peel, and maintain a constant temperature of 86℃ for 13 minutes. 5) Post-processing: Filter the broth through a 100-mesh filter to remove solid residue; place the filtered broth in a 2℃ refrigerator for 3 hours to remove the solidified grease from the surface; place the degreased broth in a homogenizer and homogenize twice at 55℃ and 28MPa; sterilize the homogenized broth at 138℃ for 4 seconds using ultra-high temperature instantaneous sterilization, and then rapidly cool it to 28℃; fill the broth into glass bottles that have been sterilized at 121℃ for 18 minutes in an aseptic environment, and seal them to obtain the finished chicken soup.

[0026] Example 2 A method for preparing a nutritious and health-promoting chicken soup includes the following steps: 1) Raw material preparation: By weight, prepare 100 parts old hen, 5 parts durian shell, 3 parts dried Dendrobium officinale, 3 parts Solomon's seal, 1 part dried camellia, 2 parts dried shiitake mushroom, 2 parts dried fig, 1 part dried tangerine peel, 1 part scallion, 1 part ginger, 1 part dried scallop, and 0.5 parts ham bone. 2) Chicken pretreatment: After slaughtering the old hen, remove the internal organs and head, wash it and cut it into 3cm pieces. Rinse with running water for 20 minutes. Soak the chicken pieces in a 0.1% papain solution at 15℃ for 15 minutes, stirring every 5 minutes. After soaking, rinse with water until no enzyme residue remains. Add 1% of the weight of the chicken pieces in Shaoxing wine, stir well and marinate in a 3℃ refrigerator for 20 minutes. 3) Raw material pretreatment: Remove the outer hard thorns and inner white membrane from the durian shell, cut it into 2cm pieces, soak it in a 1% green tea extract solution (green tea and purified water are mixed at a weight ratio of 1:50, extracted at 80℃ for 20 minutes, and filtered) for 30 minutes, drain it, put it in a pot preheated to 100℃, add an appropriate amount of Shaoxing wine and stir-fry for 5 minutes; evenly spray the dried camellia flowers and dried tangerine peel with a low alcohol concentration of 5% vol, the amount of which is 5% of the weight of the raw materials, and place it in a cool and ventilated place to stand for 15 minutes; wash the dried Dendrobium officinale and Solomon's seal and cut them into 0.5cm thin slices; soak the dried shiitake mushrooms and dried figs in 30℃ warm water for 30 minutes, wash and drain them; cut the scallions into sections, slice the ginger, and soak the dried scallops and ham bones in water for 10 minutes and then wash them; 4) Segmented stewing: Place chicken pieces, ginger slices, scallion segments, dried scallops, and ham bones into a stainless steel stew pot, add 300 parts purified water, bring to a boil over high heat, maintain boiling for 8 minutes, and skim off any foam; turn off the high heat, adjust the temperature to 85℃ for constant stewing, add durian shell pieces, Dendrobium officinale slices, Polygonatum odoratum slices, shiitake mushrooms, and dried figs, and continue to stew at a constant temperature for 80 minutes; add dried camellia flowers and dried tangerine peel, and maintain a constant temperature of 85℃ for 10 minutes. 5) Post-processing: Filter the broth through a 100-mesh filter to remove solid residue; place the filtered broth in a 0℃ refrigerator for 2 hours to remove the solidified grease from the surface; place the degreased broth in a homogenizer and homogenize twice at 50℃ and 25MPa; sterilize the homogenized broth at 135℃ for 3 seconds using ultra-high temperature instantaneous sterilization, and then rapidly cool it to 25℃; fill the broth into food-grade composite packaging bags that have been sterilized at 121℃ for 15 minutes in an aseptic environment, and seal them to obtain the finished chicken soup.

[0027] Example 3 A method for preparing a nutritious and health-promoting chicken soup includes the following steps: 1) Raw material preparation: By weight, prepare 100 parts old hen, 15 parts durian shell, 8 parts dried Dendrobium officinale, 6 parts Solomon's seal, 3 parts dried camellia, 4 parts dried shiitake mushroom, 4 parts dried fig, 2 parts dried tangerine peel, 2 parts scallion, 3 parts ginger, 2 parts dried scallop, and 1 part ham bone. 2) Chicken pretreatment: After slaughtering the old hen, remove the internal organs and head, wash it and cut it into 5cm pieces. Rinse with running water for 30 minutes. Soak the chicken pieces in a 0.15% papain solution at 20℃ for 20 minutes, stirring every 5 minutes. After soaking, rinse with water until no enzyme residue remains. Add 1% of the weight of the chicken pieces in Shaoxing wine, stir well and marinate in a 5℃ refrigerator for 30 minutes. 3) Raw material pretreatment: Remove the outer hard thorns and inner white membrane from the durian shell, cut it into 3cm pieces, soak it in a 3% green tea extract solution (green tea and purified water are mixed at a weight ratio of 1:80, extracted at 90℃ for 30 minutes, and filtered) for 60 minutes, drain it, put it in a pot preheated to 120℃, add an appropriate amount of rice wine and stir-fry for 8 minutes; evenly spray the dried camellia flowers and dried tangerine peel with rice wine with an alcohol concentration of 15% vol, the amount of which is 8% of the weight of the raw materials, and place it in a cool and ventilated place to stand for 30 minutes; wash the dried Dendrobium officinale and Solomon's seal and cut them into 1cm thin slices; soak the dried shiitake mushrooms and dried figs in 40℃ warm water for 40 minutes, wash and drain them; cut the scallions into sections, slice the ginger, and soak the dried scallops and ham bones in water for 15 minutes and then wash them; 4) Segmented stewing: Place chicken pieces, ginger slices, scallion segments, dried scallops, and ham bones into a stainless steel stew pot, add 400 parts purified water, bring to a boil over high heat, maintain boiling for 12 minutes, and skim off any foam; turn off the high heat, adjust the temperature to 88℃ for constant stewing, add durian shell pieces, Dendrobium officinale slices, Polygonatum odoratum slices, shiitake mushrooms, and dried figs, and continue to stew at a constant temperature for 90 minutes; add dried camellia flowers and dried tangerine peel, and maintain a constant temperature of 88℃ for 15 minutes. 5) Post-processing: Filter the broth through a 100-mesh filter to remove solid residue; place the filtered broth in a 4℃ refrigerator for 4 hours to remove the solidified grease from the surface; place the degreased broth in a homogenizer and homogenize it three times at 60℃ and 30MPa; sterilize the homogenized broth at 140℃ for 5 seconds using ultra-high temperature instantaneous sterilization, and then rapidly cool it to 30℃; fill the broth into glass bottles that have been sterilized at 121℃ for 20 minutes in an aseptic environment, and seal them to obtain the finished chicken soup.

[0028] Comparative Example 1 The difference between this comparative example and Example 1 is that the raw materials are: 100 parts old hen, 3 parts dried shiitake mushrooms, 3 parts dried figs, 1.5 parts dried tangerine peel, 1 part scallions, 1.5 parts ginger, 1.5 parts dried scallops, and 0.8 parts ham bone.

[0029] Comparative Example 2 The difference between this comparative example and Example 1 is that: after slaughtering the old hen, removing the internal organs and head, washing it, and cutting it into 4cm pieces, rinsing it with running water for 25 minutes, adding 1% of the weight of the chicken pieces in Shaoxing wine, and marinating it in a 4℃ refrigerator for 25 minutes.

[0030] Comparative Example 3 The difference between this comparative example and Example 1 is that all the pre-treated ingredients (chicken pieces, ginger slices, scallion segments, dried scallops, ham bones, durian shell pieces, Dendrobium officinale slices, Polygonatum odoratum slices, shiitake mushrooms, dried figs, dried camellia flowers, and dried tangerine peel) are put into a pot together, 350 parts of purified water are added, the mixture is brought to a boil over high heat, the foam is skimmed off, and the mixture is simmered at a constant temperature of 86°C for 108 minutes (the same as the total simmering time of the three stages in Example 1).

[0031] Comparative Example 4 The difference between this comparative example and Example 1 is that the outer hard thorns and inner white membrane of the durian shell were removed, and it was cut into 2.5cm pieces. After rinsing it with clean water, it was drained. The pretreatment of the remaining raw materials was the same as step 3 of Example 1.

[0032] Experimental Example 1 Performance testing experiment of chicken soup.

[0033] The experimental samples were chicken soup products prepared in Examples 1-3 and Comparative Examples 1-4 with consistent quality and similar preparation time. The experimental groups were set as Sample 1 (Example 1), Sample 2 (Example 2), Sample 3 (Example 3), Sample 4 (Comparative Example 1), Sample 5 (Comparative Example 2), Sample 6 (Comparative Example 3) and Sample 7 (Comparative Example 4).

[0034] 1.1 Nutritional composition testing.

[0035] Crude protein content: determined by the Kjeldahl method according to GB 5009.5-2016 "National Food Safety Standard - Determination of Protein in Food"; Total polysaccharide content: determined by the phenol-sulfuric acid method, using glucose as the standard; Total flavonoid content: determined by the aluminum salt colorimetric method, using rutin as the standard. The nutritional composition results of each sample are shown in Table 1.

[0036] Table 1. Results of nutrient composition analysis for each sample

[0037] Note: Data are expressed as mean ± standard deviation (n=3); different lowercase letters (a, b, c, d, e) after the data in the same column indicate significant differences between groups (P<0.05), and the same letter indicates no significant differences between groups (P>0.05); significance analysis was performed using one-way ANOVA combined with Tukey HSD multiple comparison method, with a significance level of α=0.05.

[0038] Table 1 shows that the crude protein content of Examples 1-3 (samples 1-3) (0.88-0.92 g / mL) was significantly higher than that of Comparative Examples 1-4 (0.76-0.84 g / mL). Among them, Sample 1 (Example 1) had the highest content (0.92 g / mL) and the most significant difference from Comparative Example 1 (lacking core raw material group) (P < 0.05). This indicates that the present invention, by adding raw materials such as durian shell, Dendrobium officinale, and Polygonatum odoratum, and combining optimized pretreatment and stewing processes, helps to improve the dissolution and retention of protein in chicken soup.

[0039] Total polysaccharide content: The total polysaccharide content of samples 1-3 (1.92-2.15 mg / mL) was significantly higher than that of comparative example 1 (1.05 mg / mL), indicating that the addition of polysaccharide raw materials such as durian shell, shiitake mushroom, and fig, and their pretreatment process, effectively promoted the dissolution of polysaccharides. The polysaccharide content of comparative example 2 (without papain pretreatment) and comparative example 4 (durian shell without soaking and stir-frying in green tea) was also lower, indicating that the pretreatment process has an important impact on polysaccharide extraction.

[0040] Total flavonoid content: Samples 1-3 (87.5-92.3 μg / mL) were significantly higher than Comparative Example 1 (52.8 μg / mL), indicating that the addition of raw materials such as Dendrobium officinale and Camellia significantly increased the flavonoid content in the soup. Comparative Example 3 (undivided stewing) and Comparative Example 4 (unprocessed durian shell) also had lower flavonoid content, indicating that the processing technology plays a crucial role in the retention and extraction of flavonoid active ingredients.

[0041] It is evident that the combination of raw materials and the process design of the present invention can synergistically enhance the content of nutrients such as protein, polysaccharides and flavonoids in chicken soup, and Example 1 (preferred ratio and process parameters) shows the best performance in all indicators.

[0042] 1.2 Sensory quality evaluation.

[0043] An evaluation panel of 10 professional sensory evaluators (5 men and 5 women, all trained in sensory evaluation) was formed. The samples were scored across four dimensions: color (20 points), aroma (30 points), taste (30 points), and flavor (20 points), for a total score of 100 points. The average score was used as the final sensory score. Specific scoring criteria are shown in Table 2. The sensory score results are shown in Table 3.

[0044] Table 2 Sensory Rating Criteria

[0045] Table 3 Sensory rating results for each experimental group

[0046] The results showed that the sensory scores of the samples prepared in Examples 1-3 (samples 1-3) were all above 84 points, with sample 1 (Example 1) achieving a total score as high as 92.3 points, demonstrating excellent sensory quality. Comparative Example 2 (chicken without papain pretreatment) had a slightly fishy smell, resulting in a lower aroma score; Comparative Example 4 (durian shell not soaked in green tea extract + simmered in rice wine) had a lower flavor score because the astringent taste of the durian shell was not removed; Comparative Example 3 (not stewed in stages) had lower scores in all dimensions due to uneven aroma integration of the ingredients and a slight bitterness from overcooking of some ingredients; Comparative Example 1 (lacking core ingredients) had the lowest sensory score due to a single aroma layer and bland flavor. This indicates that the pretreatment process and staged stewing process of the present invention can effectively improve the sensory quality of chicken soup, and the ingredient combination can enrich the flavor layers of the soup.

[0047] 1.3 Microbial index detection.

[0048] The microbiological indicators of all samples met the requirements of GB 2726-2016 "National Food Safety Standard for Cooked Meat Products". The post-processing technology of this invention (especially ultra-high temperature instantaneous sterilization) can effectively kill microorganisms and ensure product safety. There were no significant differences in microbiological indicators between the comparative examples and the embodiments, indicating that the post-processing technology of this invention is stable and reliable and can ensure product quality and safety.

[0049] In summary, through one-way ANOVA and multiple comparison verification, it was demonstrated that the nutritious and health-promoting chicken soup prepared by this invention, through scientific raw material matching, optimized pretreatment process, and segmented stewing process, has significantly higher crude protein, total polysaccharide, and total flavonoid content than the comparative sample lacking core raw materials or key processes (P<0.05). Simultaneously, it possesses excellent sensory quality, with harmonious and unified color, aroma, taste, and flavor, and sensory scores significantly higher than the comparative sample. Furthermore, all samples met food safety standards for microbiological indicators. Moreover, the experimental results statistically fully confirm the superiority of the preparation method of this invention; the resulting chicken soup is rich in nutrients, has excellent taste, is safe and reliable, and is suitable for industrial-scale production.

[0050] Meanwhile, this invention scientifically combines traditional nourishing ingredients (old hen), medicinal and edible raw materials (Dendrobium officinale, Polygonatum odoratum, etc.), and natural seasoning delicacies (dried scallops, ham bones, etc.), supplemented by refined pretreatment and segmented stewing processes. This results in a final product that not only enriches active ingredients such as protein, polysaccharides, and flavonoids nutritionally, but also achieves a balanced health-promoting effect from a traditional Chinese medicine perspective, encompassing "nourishing yin and moistening dryness, invigorating qi and strengthening the spleen, clearing heat and harmonizing the middle jiao, and replenishing without stagnation." Furthermore, it exhibits excellent sensory qualities, including "rich and delicious flavor, fragrant aroma, smooth texture, and sweet aftertaste." The various components complement each other, synergistically enhancing each other's effects, together forming a nutritious and health-promoting chicken soup with clear efficacy, unique flavor, and suitability for health-conscious individuals.

[0051] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing a nutritious and health-promoting chicken soup, characterized in that, Includes the following steps: 1) Raw material preparation: By weight, 100 parts old hen, 5-15 parts durian shell, 3-8 parts dried Dendrobium officinale, 3-6 parts Solomon's seal rhizome, 1-3 parts dried camellia flowers, 2-4 parts dried shiitake mushrooms, 2-4 parts dried figs, 1-2 parts dried tangerine peel, 1-2 parts scallions, 1-3 parts ginger, 1-2 parts dried scallops, and 0.5-1 part ham bone; 2) Chicken pretreatment: Remove the internal organs and head of the old hen, cut it into pieces, wash it to remove surface impurities and blood, soak the chicken pieces in papain solution, take them out and rinse them, mix them with Shaoxing wine, and marinate them in the refrigerator. 3) Raw material pretreatment: Cut durian shell into pieces, soak in green tea extract, take it out, and stir-fry in Shaoxing wine; add rice wine or low-alcohol white wine to camellia flowers and dried tangerine peel to spray and soak, and then let it stand in a cool place; slice dried Dendrobium officinale and Solomon's seal; soak dried shiitake mushrooms and dried figs in warm water. 4) Segmented Stewing: First stage: Put the pre-treated chicken from step 2) into a pot with ginger, scallions, dried scallops, and ham bones, add water, heat to a boil, and skim off the foam; Second stage: Add the pre-treated durian shell, dendrobium officinale, Solomon's seal rhizome, shiitake mushrooms, and figs from step 3) to the pot, and stew at a constant temperature; Third stage: Add the pre-treated camellia flowers and dried tangerine peel from step 3) to the pot, and continue stewing until finished; 5) Post-processing: The broth after stewing in step 4) is filtered, cooled to remove fat, homogenized, sterilized and bottled to obtain chicken soup.

2. The preparation method according to claim 1, characterized in that, The preferred ingredients in step 1) are: 100 parts old hen, 7 parts durian shell, 4 parts Dendrobium officinale, 4 parts Polygonatum odoratum, 2 parts dried camellia flowers, 3 parts dried shiitake mushrooms, 3 parts dried figs, 1.5 parts dried tangerine peel, 1 part scallion, 1.5 parts ginger, 1.5 parts dried scallops, and 0.8 parts ham bone.

3. The preparation method according to claim 1, characterized in that, In step 2), the chicken pieces are soaked in a papain solution with a concentration of 0.1-0.15% at a temperature of 15-20°C for 15-20 minutes; the amount of Shaoxing wine added is 1% of the weight of the chicken pieces, the refrigeration temperature is 3-5°C, and the marinating time is 20-30 minutes.

4. The preparation method according to claim 1, characterized in that, In step 3), the concentration of the green tea infusion is 1-3%, the soaking time is 30-60 minutes, the temperature of the rice wine for simmering is 100-120℃, and the time is 5-8 minutes; the alcohol concentration of the rice wine or low-proof liquor is 5-15% vol, and it is left to stand in a cool place for 15-30 minutes; the temperature of the warm water soaking temperature for shiitake mushrooms and figs is 30-40℃.

5. The preparation method according to claim 1, characterized in that, In step 4), the first stage involves adding 300-400 parts of water and boiling for 8-12 minutes; the second stage involves maintaining a constant temperature of 85-88℃ and simmering for 80-90 minutes; and the third stage involves simmering for 10-15 minutes.

6. The preparation method according to claim 1, characterized in that, The parameters for homogenization in step 5) are: temperature 50~60℃, pressure 25~30MPa; sterilization and filling are aseptic filling after ultra-high temperature instantaneous sterilization, and the ultra-high temperature instantaneous sterilization conditions are maintained at 135~140℃ for 3~5 seconds.

7. The preparation method according to claim 1, characterized in that, In step 2), the chicken is cut into 3-5cm pieces and rinsed with running water for 20-30 minutes; in step 3), the durian shell is cut into 2-3cm pieces, and the Dendrobium officinale and Polygonatum odoratum are cut into 0.5-1cm thin slices.

8. The preparation method according to claim 1, characterized in that, The green tea extract mentioned in step 3) is obtained by mixing green tea and purified water at a weight ratio of 1:50~80, extracting at 80~90℃ for 20~30 minutes, and then filtering.

9. A nutritious and health-promoting chicken soup prepared by the preparation method according to any one of claims 1 to 8.

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