CN102224957A - Preparation method and application of chicken soup beverage - Google Patents
Preparation method and application of chicken soup beverage Download PDFInfo
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- CN102224957A CN102224957A CN2011101499352A CN201110149935A CN102224957A CN 102224957 A CN102224957 A CN 102224957A CN 2011101499352 A CN2011101499352 A CN 2011101499352A CN 201110149935 A CN201110149935 A CN 201110149935A CN 102224957 A CN102224957 A CN 102224957A
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Abstract
The invention discloses a chicken soup beverage and a preparation method thereof. A formula for preparing the chicken soup beverage comprises, by weight, 500-5000 parts of purified water, 100-500 parts of chicken chest meat, 5-50 parts of dried or fresh fruit, 2-10 parts of salt, 5-50 parts of dried or fresh vegetable, 2-20 parts of dried or fresh marine product and a proper amount of spices. The prepared chicken soup beverage does not contain non-natural foodstuff additives, has 0.1%-10%(m/m) of protein, a plurality of essential and non-essential amino acids for human body, 0.01%-0.5%(m/m) of fat and no fishy smell or foreign flavor, and can be drunk at normal temperature or heated for drinking. The prepared chicken soup beverage can also be applied to flavorings and health food.
Description
Affiliated technical field
The invention belongs to food and beverage production technology field, particularly a kind of novel chicken soup method for preparing beverage and application thereof
Technical background
Chicken soup is nutritious, and delicious flavour is to go with rice or bread and good merchantable brand that the patient that has a delicate constitution supplements the nutrients.But because to contain grease more in the chicken soup, and have certain fishy smell, can only eat while hot, can not cold drink; Tradition system soup technology is with local flavor and nutriments such as the water soluble protein in the extraction animal-plant material, aliphatic acid, polysaccharide, nucleotides by the boiling water heating simultaneously, make the soup stock delicious flavour, nutritious, boil that protein can be degraded to micromolecule polypeptide gradually in the soup stock process, wherein a part of polypeptide further is degraded to free amino acid; Yet because traditional hot method protein degradation efficient is low, so often boiling of high-grade soup stock needs the long period, and long-time heating often causes some thermal sensitivity nutritional labelings destroyed.Extraction efficiency is low during traditional system soup technology energy charge, and is difficult for holding the duration and degree of heating, and some nutriment not soluble in water is difficult to extract, therefore the stripping of nutriment and insufficient at short notice.
By retrieval, in the Chinese patent disclosed in each the patent of system soup more, wherein relate to the patent for preparing chicken soup and have tens, but the product that obtains roughly is attributable to 3 classes: a class is to add Chinese medicine on tradition boils the basis of chicken soup, make it have specific health-care efficacy, yet, just be not suitable for popular requirement just because of this point; Another kind ofly be with chicken soup or concentrate or freeze-drying or use container encloses that sell at a distance as the fast food commodity, this series products shortcoming also is significantly, needs rehydration heating back to eat; The 3rd class then is to adopt industrial enzyme preparation processing chicken soup, and improving the defective that tradition boils chicken soup technology length consuming time, but the chicken soup that uses protease to obtain is very easy to produce bitter taste, causes local flavor to be affected.Above-mentioned patented product also has a common characteristic, is exactly all to contain higher fat and the bigger solid content of water-fast particle diameter, could eat after therefore all can only heating.
Chinese patent CN101623115A has reported donkey-hide gelatin silky chicken soup beverage and preparation method, employing is slaughtered afterwash with black-bone chicken, auxiliary material is inserted in the abdominal cavity, add specific water, in special equipment, simmer fort 1-24h, and subsequent treatment is prepared from. obvious its technology tradition, complicated unique, consuming time longer, quantitative data is not seen in nutrition in the finished product; Mention thin up and degreasing in the soup in the technology, but also do not see the report of fat content in the finished product, can the gained beverage normal temperature be drunk and also do not seen explanation.
Therefore up to the present, also find chicken soup beverage and the preparation technology's method thereof that energy normal temperature is drunk.
Also have a class to prepare the patent of fast food soup stock in addition, but all be with flavouring such as salt, monosodium glutamate, essence, pigment, sweetener, chickens' extracts, chemistry food additives and dehydration Jiangsu cuisine particle formulation form, and this class soup and above-mentioned chicken soup difference are too big, do not have something in common.
Chicken soup is not at home and abroad appeared in the newspapers as yet as drink of can normal temperature drinking and the technology for preparing this drink.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of chicken soup beverage, this method make full use of the enzyme that contains in the food materials and boil chicken soup technology in conjunction with low temperature, both overcome the defective that tradition boils chicken soup technology length consuming time, have kept the local flavor that tradition boils chicken soup again.
Another object of the present invention provides a kind of chicken soup beverage, and it is a kind of wholefood that does not contain the non-natural additive, owing to the fat that only contains seldom, does not contain water-fast solid content simultaneously, and therefore directly normal temperature is drunk, also can hot drink.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of chicken soup beverage, it is characterized in that described preparation chicken soup beverage formula contains component by weight: 500-5000 part pure water, 100-500 part chicken-breasted, 5-50 part drying or fresh fruit, 2-10 part salt, 5-50 part drying or fresh vegetables, the dry or fresh marine product of 2-20 part, spice is an amount of;
Its characteristics also be this preparation method make full use of in the food materials enzyme and in conjunction with the low temperature process of stewing soup, may further comprise the steps and process conditions:
A. chicken-breasted is handled 5-15min down 100 ℃ of high temperature, treat its cooling after, add appropriate amount of purified water, smash into the meat slurry with homogenizer;
B. batching and the meat slurry with various pulverizing mixes, and stewes down at 50-80 ℃ and endures 2-8h;
C. will stew the chicken soup filtering and removing residue of enduring, the cooling cooling removes grease;
D. the chicken soup after will filtering is sub-packed in the appropriate containers, and in 120 ℃, under 1.1 atmospheric pressure, sterilization treatment 15--30 minute promptly.
Its characteristics are that also resulting chicken soup beverage does not contain non-natural additive, protein content is 0.1%-10% (m/m), contain multiple needed by human and nonessential amino acid, fat content is 0.01%--0.5% (m/m), the assorted flavor of no fishy smell, be a kind of energy normal temperature drinking beverage, drink after also can heating.
Drying described in a kind of preparation method of chicken soup beverage or fresh fruit are selected from longan, dried longan, pineapple, freeze-drying pineapple slice, pawpaw, the freeze-drying papaya tablet, Chinese grooseberry, carambola, freeze-drying carambola sheet, red date, dried persimmon, tangerine cake, panax ginseng fruit, apple, one or two or more kinds in the gingko.
Drying described in a kind of preparation method of chicken soup beverage or fresh vegetables including but not limited to, Bai Luobu, Hu Luobu, celery, caraway, tomato, lotus rhizome, water chestnut, mushroom, auricularia auriculajudae, flat mushroom, two spore dried mushrooms, Asparagus, straw mushroom, dictyophora phalloidea, bamboo shoot, peanut etc.
Dry or fresh marine product described in a kind of preparation method of chicken soup beverage is to be selected from fish, dried shrimp, sea-tangle, dried scallop, a kind of in the laver and/or 2 kinds.
Spice described in a kind of preparation method of chicken soup beverage is to be selected from capsicum, ginger, pepper, Chinese prickly ash, garlic, green onion, bay, Chinese cassia tree, cloves, Jamaica, vanilla beans, nutmeg, two kinds and/or multiple combination spice in Hui Xiang, Radix Glycyrrhizae, the thyme.
A kind of preparation method of chicken soup beverage describedly removes residue and grease is to use centrifugal process, and a kind of and/or two kinds of methods in the plate compression method are used in combination, and the fat content of sloughing in the chicken soup of fat and water-insoluble solid residue is 0.01%--0.5%.
A kind of preparation method of chicken soup beverage, described cooling cooling are to adopt the normal temperature cooling and/or by a kind of in the cooling device cooling means or be used in combination.
A kind of preparation method of chicken soup beverage, described appropriate containers is selected from pop can, carton, polybag, vial, can, crock, porcelain jar, a kind of in the aluminum foil material container.
A kind of preparation method of chicken soup beverage is characterized in that the application of prepared chicken soup in flavouring and health food.
According to relevant bibliographical information: because modern factoriesization is raised chickens, fat content reaches 22.8g/100g chicken in the chicken, though peeling chicken, its fat content＞10g/100g chicken.Because chicken fat belongs to animal tallow, it is more to contain saturated fatty acid, easily solidifies under normal temperature and low temperature, so edible down upset,gastro-intestinal and the disease of easily causing of chicken soup normal temperature or low temperature, it is edible only to be fit to heating.
Because tradition boils the method for chicken soup, and the proteolysis in the chicken is less, the solubility solid that dissolves in the soup is less simultaneously, therefore in traditional chicken soup is to have more insoluble solid, as chicken nugget etc., few people separate soup separately, to avoid nutritive loss.
For these reasons, solving chicken soup can normal temperature drink or as the difficult problem of popular fast food drink, key factor just is: for avoiding the nutritional labeling in nutritive loss or the increase drink, will solve the proteolysis amount in the chicken, increase the solubility solid in the soup, as the polypeptide and the amino acid of proteolysis and boil the flavor substance that produces in the process; To solve the hyperliposis in the chicken soup simultaneously, will adopt degreasing method, remove the overwhelming majority fat in the chicken soup; Also to solve because of the peculiar smell problem in the chicken soup after the degreasing.
The present invention is directed to above key factor, adopted following technical scheme:
Select chicken-breasted for use, the one, this position chicken contains the albumen quality height, and fat content is low, for preparation chicken soup beverage is established material base, the 2nd, this position chicken is easy to handle, for subsequent technique creates conditions;
Employing makes full use of the enzyme that contains in the food materials, boils the technology of chicken soup method in conjunction with low temperature, both overcome tradition and boiled chicken soup technology length consuming time and solubility solid stripping less defects, has kept the local flavor that tradition boils chicken soup again;
With the chicken soup cold filtration that boils, the fat that solidifies in the chicken soup is removed, simultaneously the insoluble solid in the soup is separated from soup, obtain having the limpid beverage of chicken soup local flavor.
Mainly show as fishy smell about the peculiar smell after the chicken soup degreasing, we discover, the main cause that produces is boiling Hou Jiashui, make the taste composition in the chicken soup dissociate out by original bonding state. therefore traditional chicken soup secondary need heat when edible and boils, taste composition is partly volatilized, part combination again, to overcome the peculiar smell problem. this also is that chicken soup is difficult to one of reason that is made into energy normal temperature drinking beverage. for overcoming this defective, we adopt fills up water before boiling, boil taste composition is formed in conjunction with attitude, cost is high on the energy consumption like this, but can guarantee product quality.
In research process, we have done the test of different proportioning processes, seek best proportioning and technology:
Test 1:336g freshly-slaughtered poultry dried meat meat is handled 15min down for 100 ℃, treat its cooling after, add the 672g pure water, after pulverizing at a high speed with Philip vegetables beater, add the freeze-drying pineapple slice that 6.72g pulverizes, 50g Hu Luobu, and after fully mixing, under 60 ℃ of conditions, be incubated 3h, filter cleaner, (120 ℃ of high temperature, 1.1 the enzyme 15min that goes out atmospheric pressure) obtains the limpid soup of 490ml (relative density is 1.20), its taste has delicate flavour.
With of the salt seasoning of above soup, find when brine concentration 0.5%-1%, can obtain the soup stock of preferable taste with variable concentrations.
Test 2:220g freshly-slaughtered poultry dried meat meat, handle 12min down for 100 ℃, after treating its cooling, add the 220ml pure water, after pulverizing at a high speed with Philip vegetables beater, take out 80g meat slurry and 160g meat slurry respectively, add the 320ml pure water respectively and the 240ml pure water obtains meat: water is that the dilution meat of 1: 10 and 1: 5 is starched; Press the freeze-drying pineapple powder of chicken weight adding 2%, under 60 ℃ of conditions, be incubated 3h, filter cleaner, (120 ℃ of high temperature, 1.1 the enzyme 15min that goes out atmospheric pressure), the relative density of 1: 10 chicken breast soup of gained is 1.04, and with reference to protein measuring method in the GB/T5009.5-2003 method food, recording its protein content is 1.58%; The relative density of 1: 5 chicken breast soup is 1.12, and protein content determination is 3.18%.
Test 3:156g freshly-slaughtered poultry dried meat meat is handled 8min down for 100 ℃, treat its cooling after, the pure water that adds 4 times of amounts adds (by chicken weight) 1% salt, 0.25% flavour nucleotide again, 0.5% wood sugar, 2% freeze-drying pineapple powder is after pulverizing at a high speed, constant temperature keeps 4h under 70 ℃ of conditions, filter cleaner then, high temperature (120 ℃, 1.1 atmospheric pressure) goes out enzyme 15min, obtaining the limpid soup of 480ml (relative density is 1.21). its taste has delicate flavour, and careful taste can feel to have extremely slight bitter taste and tart flavour.
Test 4:175g freshly-slaughtered poultry dried meat meat is handled 14min down for 100 ℃, treat its cooling after, add the pure water of 4 times of amounts, add 1% salt again, 0.25% flavour nucleotide, 0.5% wood sugar, 1% freeze-drying pineapple slice is after pulverizing at a high speed, constant temperature keeps 2h under 70 ℃ of conditions, filter cleaner then, (120 ℃ of high temperature, 1.1 the enzyme that goes out atmospheric pressure), obtain the limpid soup of 600ml (relative density is 1.16), its delicious flavour, but still little hardship and little acid are arranged.
Test 5:100g freshly-slaughtered poultry dried meat meat is handled 5min down for 100 ℃, treat its cooling after, add the pure water of 600ml, add the 20g dried longan again, 2g freeze-drying pineapple slice, 1.8g salt, after pulverizing at a high speed, constant temperature keeps 5h under 70 ℃ of conditions, filter cleaner then, high temperature (120 ℃, 1.1 atmospheric pressure) goes out enzyme, obtain the limpid soup of 500ml (relative density is 1.08), its taste is bright, no tart flavour, but sweet partially.
Test 6:100g freshly-slaughtered poultry dried meat meat is handled 9min down for 100 ℃, treat its cooling after, add the pure water of 600ml, add the 10g dried longan again, 2g freeze-drying pineapple slice, 4.5g salt, the 1.5g flavour nucleotide is after pulverizing at a high speed, constant temperature keeps 5h under 70 ℃ of conditions, filter cleaner then, high temperature (120 ℃, 1.1 atmospheric pressure) goes out enzyme 15min, obtaining the limpid soup of 500ml (relative density is 1.13). its taste is bright, but inclined to one side saline taste.
Test 7:100g freshly-slaughtered poultry dried meat meat is handled 6min down for 100 ℃, treat its cooling after, add the pure water of 600ml, add the 10g dried longan again, 2g freeze-drying pineapple slice, 3g salt, 0.75g flavour nucleotide, after pulverizing at a high speed, constant temperature keeps 5h under 70 ℃ of conditions, filter cleaner then, high temperature (120 ℃, 1.1 atmospheric pressure) the enzyme 15min that goes out obtains the limpid soup of 540ml (relative density is 1.11). and its taste is bright and more satisfactory.
Test 8:100g freshly-slaughtered poultry dried meat meat is handled 12min down for 100 ℃, treat its cooling after, add the pure water of 600ml, add 10g dried longan pulp (dry product, first powder essence) again, 2g freeze-drying pineapple slice (first powder essence), 3g salt, 3g dried scallop, after pulverizing at a high speed, constant temperature keeps 5h, filter cleaner then under 70 ℃ of conditions, (120 ℃ of high temperature, 1.1 the enzyme 15min that goes out atmospheric pressure) obtains the limpid soup of 530ml (relative density is 1.12), its flavor is ideal.Press fat content in the working sample fatty in the GB/T 5009.6-2003 food, the result is less than 0.5%.
In research process, we have carried out the test of different boiling methods: every processing chicken-breasted 100g, pure water 500ml;
Method one: the pressure cooker HTHP boils, and big fire reaches and changes little fire behind the pressure into and continue 2h, closes fire, gets soup juice below the oil reservoir to measure.
Method two: high-temperature pressure boils, and changes little fire with common earth pot after boiled into and continues 2h, closes fire, measures sampling with method one.
Method three: high-temperature pressure boils, and changes little fire with common earth pot after boiled into and continues 8h, closes fire, measures sampling with method one.
Method four: chicken-breasted high temperature goes out and smashes meat mud with homogenizer behind the enzyme, and low-temperature atmosphere-pressure does not add and contains the enzyme food materials and boil, with common earth pot after boiled 10 minutes, changing lidded container over to puts in the water-bath and heats, the control bath temperature is 70 ± 2 ℃, and insulation 5h measures sampling with method one;
Method five: chicken-breasted high temperature goes out and smashes meat mud with homogenizer behind the enzyme, and low-temperature atmosphere-pressure adds and contains the enzyme food materials and boil.Behind the boiled 10min of common earth pot, change lidded container over to, add the 10g dried longan pulp, 2g freeze-drying pineapple slice is put in the water-bath and is heated, and the control bath temperature is 70 ± 2 ℃, and insulation 5h measures sampling with method one;
To the soup of different boiling methods, boil and finish and cooling back sampling 20ml, filter paper filters the back for measuring solubility solid content, total protein content and free aminoacid content.
The solubility solid content is pressed the GB/T12143-2008 method and is measured, and total protein content is pressed the GB/T5009.5-2003 method and measured, and free aminoacid content is pressed the GB/T5009.124-2003 method and measured.Measurement result sees Table 1.
Soluble component content (n=3) in the chicken soup that the different preparation methods of table 1 handle
#p＜0.01 (with method one, two, three relatively); * p＜0.05 (with method four comparisons).
By solubility solid, total protein and free aminoacid content measurement result in the chicken soup of test different disposal, as can be seen, the method that is starkly lower than four of method one, two, three and five, difference is extremely remarkable; Method three compares and no significant difference with solubility solid, total protein and the free aminoacid content of method two, the prolongation that the time of boiling is described can not significantly increase the mensuration composition, its possible reason is that high temperature makes nutritional labelings such as protein solidify precipitation, due to not being hydrolyzed.
Method four, in the method five resulting chicken soups, solable matter obviously is higher than method one and two, its reason may with boil before smash meat mud and low temperature boils relevant with homogenizer; But method five compares with method four, and at total protein, there were significant differences in the free amino acid aspect, is not for the above reasons just, but the effect that contains the enzyme performance in the enzyme food materials that adds.
In fact, we find in test of many times, do not add the processing of freeze-drying pineapple slice, and total protein and free aminoacid content are lower than what added in its soup that obtains, and illustrate in the freeze-drying pineapple slice and contain protease, and be suitable for boiling chicken soup.And add the chicken soup that industrial protease boils, and obviously having bitter taste, peculiar smell, mouthfeel is relatively poor, and the present invention utilizes the enzyme in the fresh and dried fruit, has not only overcome industrial enzyme preparation to bring the defective of peculiar smell, and has given chicken soup with new local flavor and fragrance.Find also that in our test the protease in the dry fruit also can bring very slight bitter taste to chicken soup, tart flavour, but just be easy to overcome by the salt seasoning, do not influence the mouthfeel of product.
For further understanding the composition of free amino acid in the chicken soup that uses the technical solution of the present invention preparation, we adopt HPLC method (amino acid whose mensuration GB/T5009.124-2003 in the food) to detect aminoacid ingredient in chicken breast soup and Brands chickens' extract (health products) and certain the brand chickens' extract (flavouring).The results are shown in Table 2.
Table 2: aminoacid ingredient and content (%) in chicken breast soup of the present invention and Brands chickens' extract and certain the brand chickens' extract
--: do not measure content.
Liquid to be measured is handled before measuring: chicken breast soup of the present invention filters, and the relative density of filtrate is 1.12; Brands chickens' extract and certain brand chickens' extract increase the weight of to steam water-soluble separating respectively, filter, and the relative density of filtrate is respectively 1.26 and 1.21.
Above result shows: almost only contain glutamic acid (monosodium glutamate) in certain brand chicken essence flavouring material, the amino acid ratio of components of Brands chickens' extract and chicken breast soup of the present invention is more similar, the former is higher than the latter to remove glycine and proline content, outside a little higher than latter of alanine, the former all is lower than the latter all the other 14 seed amino acid content.So, the prepared chicken breast soup of the present invention might be developed to fully with the Brands chicken bouillon kind like flavouring and health products.
For understanding chicken soup beverage that process of the present invention obtains in the lay up period situation of guaranteeing the quality, we have carried out following accelerated test:
The chicken soup beverage that places the sealing serum bottle is made (120 ℃ of HTHPs, 1.1 atmospheric pressure, 30min) handle, (relative humidity 75%) cultivated 30 days under 37 ℃ of constant temperatures then, sample appearance is still limpid, do not have the microbiological contamination phenomenon, show that high temperature high pressure process can make product obtain the long shelf-life.
For understanding the mouthfeel of the chicken soup beverage that process of the present invention obtains, we have prepared 2 kinds of contrast chicken soup beverages.
Contrast one: it is 1.04 solution that certain brand chickens' extract of buying with market makes relative density, packing after asepticize is handled, and every glass of 50ml is numbered A;
Contrast two: the chicken soup that will boil through conventional method is through degreasing, and it is 1.04 that the drinking water dilution causes relative density, and asepticize is handled the back packing, and every glass of 50ml is numbered B;
The chicken soup beverage that process of the present invention obtains, relative density are 1.04, and asepticize is handled the back packing, and every glass of 50ml is numbered C;
Deliberated index is set at four, and establish three grades of score values for every: fragrance (has denseer chicken perfume (or spice), 2 minutes; Lighter chicken perfume (or spice) is arranged, 1 minute; No chicken perfume (or spice), 0 minute); Taste (good mouthfeel, 2 minutes; Mouthfeel is general, 1 minute; Peculiar smell is arranged, 0 minute); (aftertaste is good, 2 minutes in aftertaste; Aftertaste is general, 1 minute; Aftertaste is poor, 0 minute); (clarity is good, 2 minutes for outward appearance; Clarity is general, 1 minute, slight muddiness is arranged, 0 minute); Comprehensive grading is according to the acquisition that adds up of above four scores.
From community's picked at random this is tested unwitting 20 of the trial test personnel that participate in, each 10 of men and women provide mark in the form to three kinds of drinks trial test back each leisures oneself, and uniting to divide the results are shown in Table 3:
The different chicken soup beverage mouthfeel scorings of table 3 relatively
According to result in the scoring comparison sheet as can be seen, chicken soup beverage mouthfeel of the present invention is better than reference substance.
Providing in to scoring in 0 minute the trial test personnel inquiry and recognize, the sample appearance of numbering B is thought that slight muddiness is arranged, may be fat in the former chicken soup, makes due to the degreasing not exclusively; Sample fragrance to numbering A thinks there is not fragrance; Sample mouthfeel to numbering B thinks that slight fishy smell is arranged; Sample aftertaste to numbering A thinks there is not the aftertaste sense.
The specific embodiment:
By the following examples technical solution of the present invention is described further, but technical solution of the present invention is not limited to embodiment.
Embodiment 1:
2200g freshly-slaughtered poultry dried meat meat is handled down 12min for 100 ℃, treat its cooling after, add the 20L pure water, after pulverizing at a high speed with beater, obtain meat: water is 1: 10 meat slurry; Press the freeze-drying pineapple powder of chicken weight adding 2%, under 60 ℃ of conditions, be incubated 4h, filter cleaner, filtrate is put refrigerator and is spent the night, and after the filtered and degreased, is sub-packed in the pop can every jar of 300ml; High temperature (120 ℃, 1.1 atmospheric pressure) sterilization 30min, the relative density of 1: 10 chicken breast soup of gained is 1.08, with reference to protein measuring method in the GB/T5009.5-2003 method food, recording its protein content is 1.58%.
Embodiment 2:
1000g freshly-slaughtered poultry dried meat meat is handled down 6min for 100 ℃, treat its cooling after, add the 10L pure water, add the 100g dried longan again, 20g freeze-drying pineapple slice powder, 30g salt, the 7.5g flavour nucleotide is after pulverizing at a high speed, constant temperature keeps 3h under 70 ℃ of conditions, filter cleaner then, filtrate are put refrigerator cooling 5h, after the filtered and degreased, be sub-packed in the pop can every jar of 300ml; High temperature (120 ℃, 1.1 atmospheric pressure) sterilization 25min obtains limpid soup (relative density is 1.04). and its taste is bright and more satisfactory.
Embodiment 3:
1000g freshly-slaughtered poultry dried meat meat is handled down 12min for 100 ℃, treat its cooling after, add the 9L pure water, add 100 gram dried longan pulps (dry product, first powder essence) again, 20 gram freeze-drying pineapple slices (first powder essence), 30 gram salt, 30 gram dried scallops, after the making beating, constant temperature keeps 5h, filter cleaner then under 70 ℃ of conditions at a high speed, filtrate is put refrigerator cooling 4h, after the filtered and degreased, be sub-packed in the glass beverage bottle every bottle of 500ml; High temperature (120 ℃, 1.1 atmospheric pressure) sterilization 30min obtains limpid soup (relative density is 1.08), and its flavor is ideal.Press fat content in the working sample fatty in the GB/T 5009.6-2003 food, the result is less than 0.5%.
Embodiment 4:
The test of shelf-life: the chicken soup beverage that places the sealing serum bottle is made (120 ℃ of HTHPs, 1.1 atmospheric pressure) handle 15min, under 37 ℃ of constant temperatures, to cultivate 30 days then, its sample is still limpid, do not have the microbiological contamination phenomenon, show that high temperature high pressure process can make product obtain the long shelf-life.
Embodiment 5:
1000g freshly-slaughtered poultry dried meat meat is handled down 10min for 100 ℃, treat its cooling after, the pure water that adds 10L, add 100g dried longan pulp (first powder essence) again, 20g freeze-drying pineapple slice (first powder essence), 30g salt, the 30g dried scallop, after pulverizing at a high speed, constant temperature keeps 5h under 65 ℃ of conditions, the centrifugal filtration slagging-off, filter cleaner then, filtrate is put refrigerator cooling 6h, after the filtered and degreased, obtains the limpid soup of 8500ml (relative density is 1.04), be sub-packed in the vial, every bottle of 500ml, high temperature (120 ℃, 1.1 atmospheric pressure) sterilization 25min, gland gets product.
Embodiment 6:
10kg freshly-slaughtered poultry dried meat meat is handled down 15min for 100 ℃, treat its cooling after, the pure water that adds 90L, add 1000g dried longan pulp (first powder essence) again, 200g freeze-drying pineapple slice (first powder essence), 300g salt, the 300g dried scallop, after pulverizing at a high speed, constant temperature keeps 4h under 70 ℃ of conditions, the plate-frame filtering slagging-off, obtain 85 liters of limpid soup (relative density is 1.06), refrigeration is spent the night in the refrigerator-freezer, and filtered and degreased, sampling and measuring fat content are 0.05%, soup after the degreasing is through (120 ℃ of HTHPs, 1.1 atmospheric pressure) sterilization 15min is aseptic subpackaged in the plastic-aluminum jar, every jar of 300ml, seal, get product.
Embodiment 7:
10kg freshly-slaughtered poultry dried meat meat is handled down 15min for 100 ℃, treat its cooling after, add the pure water of 90L, add 1000g dried longan pulp (first powder essence) again, 200g freeze-drying pineapple slice (first powder essence), 300g salt, 200g mushroom (first powder essence), 200g ginger (first powder essence), the 100g green onion, 100g Chinese cassia tree (first powder essence), sieve 2000g foretells, after pulverizing at a high speed, under 65 ℃ ± 5 ℃ conditions, be incubated 6h, the plate-frame filtering slagging-off, obtain the limpid soup of 85.5L (relative density is 1.08), refrigeration is spent the night in the refrigerator-freezer, filtered and degreased, and the soup after the degreasing is sub-packed in the can, every jar of 300ml, seal, through HTHP (120 degree, 1.1 atmospheric pressure) sterilization 20 minutes,, get product.
Embodiment 8:
10kg freshly-slaughtered poultry dried meat meat is handled down 15min for 100 ℃, treat its cooling after, add the 100L pure water, add 100g gingko (first powder essence) again, 200g freeze-drying pineapple slice (first powder essence), 320g salt, 1000g pesters (first powder essence), 200g ginger (first powder essence), the 100g green onion, 100g Chinese cassia tree (first powder essence), 2000g Hu Luobu, after pulverizing at a high speed, constant temperature keeps 4h under 70 ℃ of conditions, the plate-frame filtering slagging-off, obtain the limpid soup of 95.8L (relative density is 1.06), refrigeration is spent the night in the refrigerator-freezer, filtered and degreased, and the soup after the degreasing is sub-packed in the can, every jar of 300ml, seal, through HTHP (120 ℃, 1.1 atmospheric pressure) sterilization 30min,, get product.
Embodiment 9:
10kg freshly-slaughtered poultry dried meat meat is handled down 15min for 100 ℃, treat its cooling after, add the 100L pure water, add 1000g dried longan pulp (first powder essence) again, 200g freeze-drying pineapple slice (first powder essence), 320g salt, 200g straw mushroom (first powder essence), 200g ginger (first powder essence), the 100g green onion, 200g dried scallop (first powder essence), 1000g tomato, after pulverizing at a high speed, constant temperature keeps 7h under 60 ℃ of conditions, the plate-frame filtering slagging-off, obtain the limpid soup of 94L (relative density is 1.05), refrigeration is spent the night in the refrigerator-freezer, filtered and degreased, and the soup after the degreasing is sub-packed in the compound plastic bag, every bag of 300ML, seal, through HTHP (120 degree, 1.1 atmospheric pressure) sterilization 20ml,, get product.
Embodiment 10:
10kg freshly-slaughtered poultry dried meat meat is handled down 15min for 100 ℃, treat its cooling after, add the 100L pure water, add 1000g dried longan pulp (first powder essence) again, 200g freeze-drying pineapple slice (first powder essence), 350g salt, 200g straw mushroom (first powder essence), 200g ginger (first powder essence), the 100g green onion, 500g oppresses (first powder essence), the bright bamboo shoot of 500g, after pulverizing at a high speed, constant temperature keeps 4h under 75 ℃ of conditions, and the plate-frame filtering slagging-off obtains limpid soup (relative density is 1.04), refrigeration is spent the night in the refrigerator-freezer, filtered and degreased, the soup after the degreasing is sub-packed in the porcelain jar, every jar of 500ml, seal, through HTHP (120 ℃, 1.1 atmospheric pressure) sterilization 30min, get product.
Claims (9)
1. the preparation method of a chicken soup beverage, it is characterized in that described preparation chicken soup beverage formula contains component by weight: 500-5000 part pure water, 100-500 part chicken-breasted, 5-50 part drying or fresh fruit, 2-10 part salt, 5-50 part drying or fresh vegetables, the dry or fresh marine product of 2-20 part, spice is an amount of;
Its characteristics also be this preparation method made full use of in the food materials enzyme and in conjunction with the low temperature process of stewing soup, may further comprise the steps and process conditions:
A. chicken-breasted was handled 5-15 minute down 100 ℃ of high temperature, treat its cooling after, add appropriate amount of purified water, smash into the meat slurry with homogenizer;
B. batching and the meat slurry with various pulverizing mixes, and stewes down at 50-80 ℃ and endures 2-8 hour;
C. will stew the chicken soup filtering and removing residue of enduring, the cooling cooling removes grease;
D. the chicken soup after will filtering is sub-packed in the appropriate containers, and in 120 ℃, under 1.1 atmospheric pressure, sterilization treatment 15--30 minute promptly;
Its characteristics are that also resulting chicken soup beverage does not contain non-natural food additives, protein content is 0.1%-10% (m/m,), contain multiple needed by human and nonessential amino acid, fat content is 0.01%--0.5% (m/m), the assorted flavor of no fishy smell is a kind of drinking beverage at normal temperatures, also can heat and drink.
2. according to the preparation method of a kind of chicken soup beverage of claim 1, described drying or fresh fruit are selected from longan, dried longan, pineapple, freeze-drying pineapple slice, pawpaw, the freeze-drying papaya tablet, Chinese grooseberry, carambola, freeze-drying carambola sheet, red date, dried persimmon, the tangerine cake, panax ginseng fruit, apple, one or two or more kinds in the gingko.
3. according to the preparation method of a kind of chicken soup beverage of claim 1, described drying or fresh vegetables including but not limited to, Bai Luobu, Hu Luobu, celery, caraway, tomato, lotus rhizome, water chestnut, mushroom, auricularia auriculajudae, flat mushroom, two spore dried mushrooms, Asparagus, straw mushroom, dictyophora phalloidea, bamboo shoot, peanut etc.
4. according to the preparation method of a kind of chicken soup beverage of claim 1, described drying or fresh marine product are to be selected from fish, dried shrimp, sea-tangle, dried scallop, a kind of in the laver and/or 2 kinds.
5. according to the preparation method of a kind of chicken soup beverage of claim 1, described spice is to be selected from capsicum, ginger, pepper, Chinese prickly ash, garlic, green onion, two kinds and/or multiple combination spice in bay, Chinese cassia tree, cloves, Jamaica, vanilla beans, nutmeg, fennel, Radix Glycyrrhizae, the thyme.
6. according to the preparation method of a kind of chicken soup beverage of claim 1, describedly remove residue and grease is to use centrifugal method, a kind of or two kinds of methods in the plate compression method are used in combination, and the fat content of sloughing in the fat and the chicken soup of water-insoluble solid residue is 0.01%--0.5%.
7. according to the preparation method of a kind of chicken soup beverage of claim 1, described cooling cooling is to adopt the normal temperature cooling and/or by a kind of in the cooling device cooling means or be used in combination.
8. according to the preparation method of a kind of chicken soup beverage of claim 1, described appropriate containers is selected from pop can, carton, polybag, vial, can, crock, porcelain jar, a kind of in the aluminum foil material container.
9. according to the preparation method of a kind of chicken soup beverage of claim 1, it is characterized in that the application of prepared chicken soup beverage in flavouring and health food.
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| CN102919840A (en) * | 2012-11-14 | 2013-02-13 | 施鹏 | Vegetable beverage suitable for patients to eat and preparation method of vegetable beverage |
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| CN104397819A (en) * | 2014-11-04 | 2015-03-11 | 固镇县连龙花生专业合作社 | A peanut solid drink and a preparation method thereof |
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| CN109310120A (en) * | 2016-04-16 | 2019-02-05 | 彼得·克拉森 | Protein beverage with and preparation method thereof |
| CN105995840A (en) * | 2016-06-29 | 2016-10-12 | 马昱 | Formula of three-bean and three-gourd soup |
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