CN102138684A - Development and production of normal-temperature clear chicken soup - Google Patents
Development and production of normal-temperature clear chicken soup Download PDFInfo
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- CN102138684A CN102138684A CN2010105977664A CN201010597766A CN102138684A CN 102138684 A CN102138684 A CN 102138684A CN 2010105977664 A CN2010105977664 A CN 2010105977664A CN 201010597766 A CN201010597766 A CN 201010597766A CN 102138684 A CN102138684 A CN 102138684A
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Abstract
The invention provides a normal-temperature clear chicken soup product, which is nutritious, has unique flavor and is convenient to eat. The product is prepared from fresh chicken with bones and other food materials by the modern soup cooking process and technology and proper flavoring, therefore the flavor and the taste of the prepared chicken soup are more harmonious and balance; the nutrient components and flavor of the chicken soup are furthest maintained by adopting the best sterilization process. The product can be stored at normal temperature, can be directly drunk after being diluted with boiling water, and also can be used as soup-stock for cooking food, and the product can meet the requirement of people for enjoying delicious chicken soup at any time.
Description
A kind of normal temperature Clear chicken soup product, nutritious, unique flavor, the instant product is preserved at normal temperatures, and both available boiling water is directly drunk after dashing and converting, and can be used as the soup-stock of cooking dish again, has satisfied the demand that people enjoy tasty chicken soup at any time.
Chicken soup is an indispensable important component part in people's diet, also is Asian Peoples, go with rice or bread delicacies and nourishing soup product that particularly China people like very much.Chicken soup occupies crucial status in Ancient Chinese in for cooking culture, then can see the trace of chicken soup in the modern Chinese cuisines especially everywhere, along with the raising of people's living standard and the change of life style, chicken soup is being played the part of crucial role in people's diet, be subjected to consumers in general's welcome.
Chicken soup is not only nutritious, contains nutritional labelings such as a large amount of protein and mineral matter, has very important nutritive value, and delicious good to eat, can stimulate appetite, and it is generally acknowledged, drinks chicken soup and has following benefit:
1) eat soup ante cibum, wettable oral cavity and esophagus stimulate mouthful stomach still keeping drinking before the meal the eating habit of soup so far with southern areas such as China Guangdong that improves a poor appetite always.2) eat soup after meal, can tasty and refreshingly wet one's whistle, help digestion.China Central Plains and northern area are often got used in the process of having dinner or are drunk soup 3 after the meal) traditional Chinese medical science think chicken soup can spleen benefiting and stimulating the appetite, relieve sore throat wets one's whistle, warming spleen and stomach for dispelling cold, help are kept fit, in all many-sides such as prevent disease, health care, beautifying face and moistering lotions, to safeguarding the healthy crucial effect of playing.
Yet when people boiled chicken soup at home, required raw and auxiliary material was more, the choosing and arrange in pairs or groups all cumbersome of food materials; In addition, chicken soup production technology is loaded down with trivial details, time-consuming longer, in view of this people of modern fast pace work are difficult to find time to process personally chicken soup that they liked at home, if can be at the needs of dissimilar consumer groups, climatic characteristic according to different regions and Various Seasonal, develop the serial chicken soup product of the distinct characteristic of each tool, or attract the consumer with the characteristic of its nutrition delicious food, or be good at its unique health-care efficacy, believe the welcome that to win consumers in general, produce huge economic benefit and and social benefit.
The objective of the invention is using for reference traditional boiling on the basis of chicken soup method, select fresh band bone chicken and other food materials for use, adopt modern technology and the technology of stewing soup, extract nutritional labeling and flavor substance in the band bone chicken to greatest extent, guaranteed the basic quality of chicken soup; Adjust and process for sterilizing by rational prescription again, produce nutrition delicious food, normal temperature chicken soup product fast and easily, satisfy the demand that people enjoy the delicious chicken soup of nutrition at any time.
Main technique flow process of the present invention is as follows:
(fresh band bone chicken, the auxiliary material) → slow fire of getting the raw materials ready stews soup → and filter cleaner → standing separation removes fat → Clear chicken soup → allotment → pack → sterilization, cooling → wiping bag → vanning
Main key points for operation in the above-mentioned technological process are as follows:
1. get the raw materials ready: the fresh band bone of 100Kg chicken, the 250Kg drinking water, the consumption of other auxiliary materials is: onion 1.5～1.8Kg, carrot 1.8～2.0Kg, spiceleaf 0.06～0.08Kg, salt 0.2～0.4Kg, after above-mentioned auxiliary material is cleaned, onion and carrot are cut into sheet, bind up with gauze, tighten with spiceleaf;
2. slow fire is stewed soup: after big fire was boiled, little boiling kept 2 hours, fully extracted nutritional labeling and flavor substance in the band bone chicken;
3. filter cleaner gets chicken soup, and standing separation is removed the fat of chicken soup surface flotation again, gets Clear chicken soup;
4. allotment: per 100 portions of Clear chicken soup add following batching: 0.9～1.2 part of salt, 0.1～0.2 part of flavour nucleotide (I+G), 0.2～0.4 part of glycine, 0.4～0.6 part of yeast extract, 0.6～0.8 part in essence of chicken flavor, 0.1～0.3 part of spices of mushroom, 0.2～0.4 part in soy sauce, 0.01～0.02 part of emulsifying agent
5. pack: by the specification of 158 gram/bags, but in the clad aluminum foil of the high temperature sterilization of packing into the self-support bag, heat sealing;
6. sterilization, cooling: adopt 115 ℃/30 minutes process for sterilizing, be quickly cooled to normal temperature after the sterilization, wipe bag, vanning then.
Novel normal-temperature Clear chicken soup product is characterized in that: select fresh band bone chicken and other food materials for use, adopt modern technology and the technology of stewing soup, guaranteed the fine quality of chicken soup; By rational flavor mixing, make the local flavor of chicken soup and mouthfeel coordinate equilibrium more again; Adopt best process for sterilizing, both kept the nutritional labeling and the special favor of chicken soup, satisfied the demand that the consumer enjoys chicken soup at any time again
Main innovate point of the present invention: chicken soup is after process high temperature sterilization PROCESS FOR TREATMENT, bad change in various degree can take place in local flavor and mouthfeel, being difficult to keep the original bright fragrant delicious maximum innovation part of the present invention of chicken soup just is, boil nutritional labeling and flavor substance in abundant extraction fresh band bone chicken and the functional food materials by slow fire, again by scientific and reasonable prescription adjustment, optimize the chicken soup process for sterilizing, solved this not good technical barrier of chicken soup local flavor behind the high temperature sterilization preferably
It is novel unique that this invention has product, nutrition delicious food, edible characteristics fast and easily.
Claims (2)
1. a normal temperature Clear chicken soup product is nutritious, unique flavor, instant.Product is preserved at normal temperatures, directly drinks after converting in the both available boiling water, can be used as the soup-stock of cooking dish again, has satisfied the demand that people enjoy tasty chicken soup at any time.
2. according to right 1 described normal temperature Clear chicken soup product, it is characterized in that: select fresh band bone chicken and other food materials for use, adopt modern technology and the technology of stewing soup, guaranteed the fine quality of chicken soup; By the proper flavor allotment, make the local flavor of chicken soup and mouthfeel coordinate equilibrium more again; Adopt best process for sterilizing, kept the nutritional labeling and the special favor of chicken soup to greatest extent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105977664A CN102138684A (en) | 2010-12-21 | 2010-12-21 | Development and production of normal-temperature clear chicken soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105977664A CN102138684A (en) | 2010-12-21 | 2010-12-21 | Development and production of normal-temperature clear chicken soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102138684A true CN102138684A (en) | 2011-08-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2010105977664A Pending CN102138684A (en) | 2010-12-21 | 2010-12-21 | Development and production of normal-temperature clear chicken soup |
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| CN (1) | CN102138684A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102885342A (en) * | 2012-10-23 | 2013-01-23 | 广东富农生物科技股份有限公司 | Mushroom chicken soup and production process thereof |
| CN103141878A (en) * | 2013-02-05 | 2013-06-12 | 金世光 | Normal-temperature instant nutrient chicken soup and method for making same |
| CN103549358A (en) * | 2013-10-30 | 2014-02-05 | 重庆鲁渝立强食品有限公司 | Preparation method of local chicken sauce |
| CN106262417A (en) * | 2016-08-07 | 2017-01-04 | 梁伟池 | A kind of instant soup of preventing phlegm from forming and stopping coughing and preparation method thereof |
| CN106509793A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Bagged chicken soup seasoning juice product processing process |
| CN106690209A (en) * | 2016-11-17 | 2017-05-24 | 嵩县农垦爬树鸡科技服务有限公司 | Canned chicken soup preparing method |
| CN111011797A (en) * | 2019-12-11 | 2020-04-17 | 安徽农业大学 | Processing, storing and fresh-keeping process of novel instant liquid chicken soup capable of being stored for long time |
| CN114532508A (en) * | 2022-03-08 | 2022-05-27 | 江苏万业食品科技有限公司 | Novel chicken soup-stock production process |
Citations (2)
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| CN1293013A (en) * | 1999-10-13 | 2001-05-02 | 杨岳旗 | Canned chicken soup |
| CN101623115A (en) * | 2009-07-27 | 2010-01-13 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
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2010
- 2010-12-21 CN CN2010105977664A patent/CN102138684A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293013A (en) * | 1999-10-13 | 2001-05-02 | 杨岳旗 | Canned chicken soup |
| CN101623115A (en) * | 2009-07-27 | 2010-01-13 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
Non-Patent Citations (2)
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| 《肉类工业》 20041231 廖洪波等 工业化鸡汤生产初探 22-25 2 , 第06期 * |
| 《食品添加剂》 20090131 彭珊珊 增味剂 中国轻工业出版社 89-101 1-2 , 第2版 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102429267B (en) * | 2011-10-20 | 2014-04-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102885342A (en) * | 2012-10-23 | 2013-01-23 | 广东富农生物科技股份有限公司 | Mushroom chicken soup and production process thereof |
| CN103141878A (en) * | 2013-02-05 | 2013-06-12 | 金世光 | Normal-temperature instant nutrient chicken soup and method for making same |
| CN103141878B (en) * | 2013-02-05 | 2015-04-22 | 金世光 | Normal-temperature instant nutrient chicken soup and method for making same |
| CN103549358A (en) * | 2013-10-30 | 2014-02-05 | 重庆鲁渝立强食品有限公司 | Preparation method of local chicken sauce |
| CN106509793A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Bagged chicken soup seasoning juice product processing process |
| CN106262417A (en) * | 2016-08-07 | 2017-01-04 | 梁伟池 | A kind of instant soup of preventing phlegm from forming and stopping coughing and preparation method thereof |
| CN106690209A (en) * | 2016-11-17 | 2017-05-24 | 嵩县农垦爬树鸡科技服务有限公司 | Canned chicken soup preparing method |
| CN111011797A (en) * | 2019-12-11 | 2020-04-17 | 安徽农业大学 | Processing, storing and fresh-keeping process of novel instant liquid chicken soup capable of being stored for long time |
| CN114532508A (en) * | 2022-03-08 | 2022-05-27 | 江苏万业食品科技有限公司 | Novel chicken soup-stock production process |
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Application publication date: 20110803 |