The invention discloses a production process of novel chicken soup-stock. The production process comprises the following steps:
raw material inspection,
raw material storage,
raw material CCP1, unfreezing, cooking, filtering, CCP2 mixed sterilization, inner packaging, sterilization or no sterilization, labeling,
quick freezing, CCP3 gold detection, outer packaging, warehousing, qualified inspection and delivery. According to the method, the optimal process is achieved in the indexes such as
nutrition, taste, color and fragrance, meanwhile, the indexes of other
pathogenic bacteria such as the total number of bacterial colonies,
escherichia coli,
streptococcus,
salmonella,
staphylococcus and
pseudomonas aeruginosa are remarkably reduced or not detected, and the optimal hygienic index and the process standard of the sterilization effect are achieved; moreover, in the whole chicken soup-stock
processing process, workshop standardized production
processing is adopted, the taste is stable, the nutritional value is better guaranteed, inconvenience caused by household making of existing traditional clear chicken soup is avoided, the production efficiency is improved, and the wide requirements of existing marketization are greatly met.