CN102273676B - Method for preparing instant chicken soup - Google Patents
Method for preparing instant chicken soup Download PDFInfo
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- CN102273676B CN102273676B CN2011101712599A CN201110171259A CN102273676B CN 102273676 B CN102273676 B CN 102273676B CN 2011101712599 A CN2011101712599 A CN 2011101712599A CN 201110171259 A CN201110171259 A CN 201110171259A CN 102273676 B CN102273676 B CN 102273676B
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Abstract
The invention discloses a method for preparing instant chicken soup. The method for preparing the instant chicken soup comprises the following steps of: (1) preparing chicken condiment of the chicken soup; (2) preparing mixing soup solution of the chicken soup; (3) cooking the chicken condiment in the step (1) for 50 to 60 minutes, so that chicken blocks are tasty; and (4) boiling the mixing soup solution in the step (2) and maintaining slight boiling for 5 to 8 minutes, cooling the mixing soup solution naturally, subpackaging into cups which can be heated, adding the chicken blocks in the step (3) at the same time, sealing by using a vacuum sealer, and freezing quickly. The chicken soup can be eaten after being heated simply, is convenient and quick, meets requirements of people on fresh and delicious chicken soup, and maintains the nutrients of the chicken soup.
Description
Technical field
The present invention relates to a kind of preparation method of instant chicken soup.
Background technology
From ancient times to the present, people recover the optimum food of health to the chicken soup that boils as weakly patient always, simultaneously, and also as the luxurious food of normal person in order to keep fit.Nutritional labeling in the chicken soup is transported in the body by soup juice, can be absorbed by the body rapidly.The past people are because chicken is in short supply, do not grudge edible, and now, people's economy has been had more than needed, and living standard has improved, chicken is also abundant, but people's rhythm of life has been accelerated, and operating pressure is large, when more needing to supplement the nutrients, but have no time to have boiled chicken soup, become present people's a large contradiction.In addition, walk the relative friend, visit an invalid, have the inclination to send chicken soup, but suffer from not free boiling.Chicken soup boils the time has lacked, and product does not have nutrition, and the chicken soup local flavor also can't get out.
Summary of the invention
The technical problem to be solved in the present invention is to waste time and energy when boiling chicken soup, the preparation method of a kind of convenience, nutrition, delicious food, fresh, healthy quick-frozen instant chicken soup product is provided, the product that the method is made was through simple hot-working in 10-20 minute, the people who namely can be somagenic need serves a nutrition, delicious food, vivid chicken soup, both satisfy the demand of suiting one's taste, reached again the healthy demand of Quick-return.
Technical scheme of the present invention is: a kind of preparation method of instant chicken soup, and its step is as follows:
(1) by the chicken flavoring of following parts by weight preparation chicken soup: pre-Boiled sliced chicken 80-120, demineralized water 80-100, salt 4-5, shallot 5-8, ginger 2-4, white pepper 0.1-0.3, Chinese prickly ash 0.2-0.4, anistree 0.3-0.5, root of Dahurain angelica 0.3-0.4, fennel seeds 0.1-0.3, galingal 0.2-0.4, cardamom 0.1-0.2, Bi dial 0.1-0.2;
(2) press the modulation soup that following parts by weight are prepared chicken soup: deionized water 80-120, salt 0.5-0.8, white pepper powder 0.1-0.3, red date 2-3, matrimony vine 0.4-0.6;
(3) with the chicken flavoring boiling in the step (1) 50-60 minute, make chicken nugget tasty;
(4) boiled 5-8 minute the boiled maintenance of modulation soup in the step (2) is little, to modulate soup dries in the air after the cold, portioning is packed in the cup cylinder that can heat, add simultaneously the chicken nugget in the step (3), the quality of chicken nugget accounts for the 35-40% of modulation soup quality, then with the vacuum sealer sealing, enters freeze tunnel, quick-frozen to central temperature reaches below-18 ℃ rapidly in-35 ℃ environment, and the vanning warehouse-in is finished product.
Preferably prepare the chicken flavoring of chicken soup in the described step (1) by following parts by weight: pre-Boiled sliced chicken 100, demineralized water 80, salt 4.5, shallot 6, ginger 3, white pepper 0.2, Chinese prickly ash 0.3, anise 0.4, the root of Dahurain angelica 0.35, fennel seeds 0.2, galingal 0.3, cardamom 0.15, Bi dial 0.1.
Described pre-Boiled sliced chicken is that the chicken bone soup that extracts take chicken carcasses is as bed material, with chicken nugget boiling 30-60 minute.
Preferred modulation soup by following parts by weight preparation chicken soup in the described step (2): deionized water 100, salt 0.6, white pepper powder 0.2, red date 2.5, matrimony vine 0.5.
Chicken soup of the present invention is through being edible behind 10-20 minute ebuillition of heated.
The invention has the beneficial effects as follows: the present invention is on the basis that traditional chicken soup boils, in conjunction with modern biological extractive technique, utilize the quick-frozen process technology, utilize Acidity of Aikalinity on the impact of chicken protein, keep the nutritive value in the chicken soup, reached the fresh delicious food of chicken soup, kept simultaneously limpid, the vivid visual effect of chicken soup, also be equipped with the health foods such as red date, matrimony vine, make the tonic effect of chicken soup better.The simple heating of chicken soup of the present invention is edible, and is convenient and swift, and satisfied the demand of people to the fresh delicious food of chicken soup, kept the nutritional labeling in the chicken soup.
The specific embodiment
Embodiment 1
A kind of preparation method of instant chicken soup, its step is as follows:
(1) by the chicken flavoring of following parts by weight preparation chicken soup: pre-Boiled sliced chicken (pre-Boiled sliced chicken is that the chicken bone soup that extracts take chicken carcasses is as bed material, with chicken nugget boiling 30 minutes) 80 kg, demineralized water 80 kg, salt 4 kg, shallot 5 kg, ginger 2 kg, white pepper 0.1 kg, Chinese prickly ash 0.2 kg, anistree 0.3 kg, the root of Dahurain angelica 0.3 kg, fennel seeds 0.1 kg, galingal 0.2 kg, cardamom 0.1 kg, Bi dial 0.1 kg;
(2) press the modulation soup that following parts by weight are prepared chicken soup: deionized water 80-120 kg, salt 0.5 kg, white pepper powder 0.1 kg, red date 2 kg, matrimony vine 0.4 kg;
(3) with the chicken flavoring boiling in the step (1) 55 minutes, make chicken nugget tasty;
(4) boiled 5 minutes the boiled maintenance of modulation soup in the step (2) is little, to modulate soup dries in the air after the cold, portioning is packed in the cup cylinder that can heat, add simultaneously the chicken nugget in the step (3), the quality of chicken nugget accounts for 35% of modulation soup quality, then with the vacuum sealer sealing, enters freeze tunnel, quick-frozen to central temperature reaches below-18 ℃ rapidly in-35 ℃ environment, and the vanning warehouse-in is finished product.
Embodiment 2
A kind of preparation method of instant chicken soup, its step is as follows:
(1) by the chicken flavoring of following parts by weight preparation chicken soup: pre-Boiled sliced chicken (pre-Boiled sliced chicken is that the chicken bone soup that extracts take chicken carcasses is as bed material, with chicken nugget boiling 60 minutes) 120 kg, demineralized water 100 kg, salt 5 kg, shallot 8 kg, ginger 4 kg, white pepper 0.3 kg, Chinese prickly ash 0.4 kg, anistree 0.5 kg, the root of Dahurain angelica 0.4 kg, fennel seeds 0.3 kg, galingal 0.4 kg, cardamom 0.2 kg, Bi dial 0.2 kg;
(2) press the modulation soup that following parts by weight are prepared chicken soup: deionized water 120 kg, salt 0.8 kg, white pepper powder 0.3 kg, red date 3 kg, matrimony vine 0.6 kg;
(3) with the chicken flavoring boiling in the step (1) 60 minutes, make chicken nugget tasty;
(4) boiled 8 minutes the boiled maintenance of modulation soup in the step (2) is little, to modulate soup dries in the air after the cold, portioning is packed in the cup cylinder that can heat, add simultaneously the chicken nugget in the step (3), the quality of chicken nugget accounts for 40% of modulation soup quality, then with the vacuum sealer sealing, enters freeze tunnel, quick-frozen to central temperature reaches below-18 ℃ rapidly in-35 ℃ environment, and the vanning warehouse-in is finished product.
Embodiment 3
A kind of preparation method of instant chicken soup, its step is as follows:
(1) by the chicken flavoring of following parts by weight preparation chicken soup: pre-Boiled sliced chicken 100 kg, demineralized water 80 kg, salt 4.5 kg, shallot 6 kg, ginger 3 kg, white pepper 0.2 kg, Chinese prickly ash 0.3 kg, anistree 0.4 kg, the root of Dahurain angelica 0.35 kg, fennel seeds 0.2 kg, galingal 0.3 kg, cardamom 0.15 kg, Bi dial 0.1 kg;
(2) press the modulation soup that following parts by weight are prepared chicken soup: deionized water 100 kg, salt 0.6 kg, white pepper powder 0.2 kg, red date 2.5 kg, matrimony vine 0.5 kg;
(3) with the chicken flavoring boiling in the step (1) 60 minutes, make chicken nugget tasty;
(4) boiled 6 minutes the boiled maintenance of modulation soup in the step (2) is little, to modulate soup dries in the air after the cold, portioning is packed in the cup cylinder that can heat, add simultaneously the chicken nugget in the step (3), the quality of chicken nugget accounts for 40% of modulation soup quality, then with the vacuum sealer sealing, enters freeze tunnel, quick-frozen to central temperature reaches below-18 ℃ rapidly in-35 ℃ environment, and the vanning warehouse-in is finished product.
Claims (4)
1. the preparation method of an instant chicken soup is characterized in that, its step is as follows:
(1) by the chicken flavoring of following parts by weight preparation chicken soup: pre-Boiled sliced chicken 80-120, demineralized water 80-100, salt 4-5, shallot 5-8, ginger 2-4, white pepper 0.1-0.3, Chinese prickly ash 0.2-0.4, anistree 0.3-0.5, root of Dahurain angelica 0.3-0.4, fennel seeds 0.1-0.3, galingal 0.2-0.4, cardamom 0.1-0.2, Bi dial 0.1-0.2;
(2) press the modulation soup that following parts by weight are prepared chicken soup: deionized water 80-120, salt 0.5-0.8, white pepper powder 0.1-0.3, red date 2-3, matrimony vine 0.4-0.6;
(3) with the chicken flavoring boiling in the step (1) 50-60 minute, make chicken nugget tasty;
(4) boiled 5-8 minute the boiled maintenance of modulation soup in the step (2) is little, to modulate soup dries in the air after the cold, portioning is packed in the cup cylinder that can heat, add simultaneously the chicken nugget in the step (3), the quality of chicken nugget accounts for the 35-40% of modulation soup quality, then with the vacuum sealer sealing, enters freeze tunnel, quick-frozen to central temperature reaches below-18 ℃ rapidly in-35 ℃ environment, and the vanning warehouse-in is finished product.
2. the preparation method of instant chicken soup according to claim 1 is characterized in that: in the described step (1) by the chicken flavoring of following parts by weight preparation chicken soup: pre-Boiled sliced chicken 100, demineralized water 80, salt 4.5, shallot 6, ginger 3, white pepper 0.2, Chinese prickly ash 0.3, anistree 0.4, the root of Dahurain angelica 0.35, fennel seeds 0.2, galingal 0.3, cardamom 0.15, Bi dial 0.1.
3. the preparation method of instant chicken soup according to claim 1 and 2 is characterized in that: described pre-Boiled sliced chicken is that the chicken bone soup that extracts take chicken carcasses is as bed material, with chicken nugget boiling 30-60 minute.
4. the preparation method of instant chicken soup according to claim 1 is characterized in that: the modulation soup of preparing chicken soup in the described step (2) by following parts by weight: deionized water 100, salt 0.6, white pepper powder 0.2, red date 2.5, matrimony vine 0.5.
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| CN104223212B (en) * | 2014-09-15 | 2017-04-05 | 河南省淇县永达食业有限公司 | A kind of processing method of portable chicken soup |
| CN104273559A (en) * | 2014-10-13 | 2015-01-14 | 徐晓川 | Chicken herbal cuisine |
| CN105595208A (en) * | 2015-11-26 | 2016-05-25 | 鹤壁市永达美源食品有限公司 | Instant black-bone chicken soup in pot and making method thereof |
| KR101806072B1 (en) * | 2017-05-10 | 2017-12-07 | 주식회사 하림 | Manufacturing method for instant ginseng chickensoup |
| CN107259476A (en) * | 2017-08-23 | 2017-10-20 | 秦皇岛正大有限公司 | A kind of chicken soup and preparation method thereof |
| CN107712784A (en) * | 2017-11-29 | 2018-02-23 | 杨玉祥 | A kind of preparation method of fast food mutton soup |
| CN109393412A (en) * | 2018-12-27 | 2019-03-01 | 贵州乐达丰生态农业有限公司 | A kind of ice chicken soup beautiful clearly and its processing method |
| CN110236090A (en) * | 2019-06-14 | 2019-09-17 | 四川大学 | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof |
| CN110663923A (en) * | 2019-09-26 | 2020-01-10 | 上海衙宴餐饮管理有限公司 | Preparation method of delicious soup |
| CN111011795A (en) * | 2019-11-22 | 2020-04-17 | 中国农业科学院农产品加工研究所 | Medicated diet chicken soup product and processing method thereof |
| CN111838564A (en) * | 2020-06-11 | 2020-10-30 | 广东温氏佳味食品有限公司 | Method for recycling marinated water of sliced boiled chicken |
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Address after: Hebi City, Henan province 458000 Qibin District Yanhe Road No. 753 Patentee after: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY CO., LTD. Address before: Hebi City, Henan province Qixian County 456750 West Loop South West Patentee before: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY CO., LTD. |