CN102429267B - Native chicken juice processing technology - Google Patents
Native chicken juice processing technology Download PDFInfo
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- CN102429267B CN102429267B CN201110319934.8A CN201110319934A CN102429267B CN 102429267 B CN102429267 B CN 102429267B CN 201110319934 A CN201110319934 A CN 201110319934A CN 102429267 B CN102429267 B CN 102429267B
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Abstract
The invention discloses a native chicken juice processing technology, which relates to technology steps, a proportioning formula and a flavoring formula. The technology comprises the following steps of: picking, and inspecting and accepting raw materials, pre-treating, proportioning, stewing chicken juice, filtering, flavoring, sterilizing, filling, cooling, inspecting, boxing and warehousing. The proportioning formula mainly comprises ginger, amomum tsaoko, bacon, plain boiled meat, galangal root, liquorice, vegetable oil, native chicken meat and native chicken bone. The technology has the advantages that: because the chicken meat and the chicken bone are from the native chicken, the chicken juice has natural native chicken taste; and because the boiling formula mainly comprises Chinese medicinal herbs, the fragrance and the delicate flavor of the chicken juice are rich, and the chicken juice is crispy, natural in mouthfeel and suitable for multiple cooking modes such as frying, stir-frying, stewing, steaming, boiling and the like.
Description
Technical field
The present invention relates to food seasoning field, particularly a kind of native chicken chicken extract processing technology.
Background technology
Chicken extract be the chicken that grinds or chicken bone or its concentrated extract and other auxiliary materials etc. be raw material, adopt modern biological enzymolysis extraction technique, whole nutrition and flavor substance in chicken are extracted, and add the refining concentrated bastes that form such as spice and flavorant, there is the delicate flavour of chicken and the sap-shape compound seasoner of fragrance.Existing chicken extract generally adopts water, thickener, emulsifying agent and chicken taste essence or chicken fat to blend and forms, though there is fresh and delicious chicken taste, is not original flavor.
The patent No. 200910131504.6 discloses " a kind of preparation method of pure natural chicken extract baste ", and its preparation method is for take chicken frame as raw material, and pickled fermented rear pressurization steams, and collects distillation, cooling rear except grease, refilters and obtains chicken extract.The raw material of this method only has chicken bone, there is no chicken, nutrition can, but insufficient fragrance.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of native chicken chicken extract processing technology, not only make fragrance and the delicate flavour of chicken extract pure, and have a kind of natural native chicken savoury, crisp continuous without cease, mouthfeel nature, be applicable to multiple cuisines such as decocting, fry, boil in a covered pot over a slow fire, steam, boil the cooking.
For solving the problems of the technologies described above, the technical solution adopted in the present invention comprises processing step, batching formula and blending formula, and its processing step is as follows:
A, raw material are selected examination;
B, pretreatment: native chicken, native chicken bone are cleaned up, smash to pieces, the 3-5 minute that then precooks in boiling water, pulls out and drain;
C, batching: by batching formula and output add that native chicken and native chicken bone, ginger, tsaoko, salt, meat after precooking is buckled, buckled in vain, galingal, Radix Glycyrrhizae, cooking wine, vegetable oil and water;
D, boil chicken extract: batching is boiled, and first big fire boils, less fire boils, time 2 h left and right;
E, filtration: after boiling, chicken soup is filtered, get rid of the solids in soup;
F, blending: by blending formula and output, add flavoring essence, fresh fresh, inosine acid disodium, Sodium guanylate, farina, yeast extract;
G, homogeneous: at pressure, be under 0.8Mpa condition, to cross homogenizer.
H, sterilization are filling: ultra high temperature short time sterilization in 131 ℃ of environment of temperature, then by specification, chicken extract is carried out filling;
I, cooling check, vanning warehouse-in: naturally cooling at normal temperatures, and check has or not the product that does not meet packing instructions, refills case and puts in storage.
Wherein batching formula is to be comprised of following material according to weight ratio: ginger 2%, tsaoko 0.8%, meat button 0.15%, detain 0.2% in vain, galingal 0.2%, Radix Glycyrrhizae 0.15%, cooking wine 1%, vegetable oil 2%, salt 4%, water 35%, native chicken and native chicken bone totally 20.8%.
Wherein blending formula is to be comprised of following material according to weight ratio: flavoring essence 1%, fresh fresh 1.5%, farina 30%, inosine acid disodium 0.1%, Sodium guanylate 0.1%, yeast extract 0.8%.
The invention has the beneficial effects as follows that chicken and chicken bone derive from native chicken, make chicken extract have a kind of natural native chicken savoury, the formula boiling is mainly comprised of Chinese medicinal herbs, make fragrance and the delicate flavour of chicken extract pure, entrance is crisp continuous without cease, mouthfeel nature, be applicable to multiple cuisines such as decocting, fry, boil in a covered pot over a slow fire, steam, boil the cooking.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
1. preparation material: ginger 20kg, tsaoko 8kg, meat button 1.5kg, detain 2kg, galingal 2kg, Radix Glycyrrhizae 1.5kg, cooking wine 10kg, vegetable oil 20kg, salt 40kg, water 350kg in vain.
2. prepare blending material: flavoring essence 10kg, fresh fresh 15kg, inosine acid disodium 1kg, Sodium guanylate 1kg, farina 300kg, yeast extract 8kg.
3. make native chicken chicken extract: selected Xiushan Mountain soil chicken and native chicken bone be 208kg altogether, and native chicken, native chicken bone are cleaned up, and smashs to pieces, and the 3-5 minute that then precooks, pulls out and drain in boiling water; Then preparation material and native chicken, native chicken bone are fully mixed and put into cauldron, first with big fire, boil, then boil 2 hours with little fire; Then filter, get rid of the solids in soup, then blending material is added in soup and fully mixed; And in the environment of 100 ℃ of temperature instantaneous sterilization, then by specification, chicken extract is carried out filling; Then naturally cooling at normal temperatures, and check has or not the product that does not meet packing instructions, the warehouse-in of finally casing.
Claims (1)
1. native chicken chicken extract processing technology, comprises processing step, batching formula and blending formula, it is characterized in that processing step is as follows:
Preparation material: ginger 20kg, tsaoko 8kg, nutmeg 1.5kg, white cool 2kg, galingal 2kg, Radix Glycyrrhizae 1.5kg, cooking wine 10kg, vegetable oil 20kg, salt 40kg, water 350kg;
Preparation blending material: flavoring essence 10kg, fresh fresh 15kg, inosine acid disodium 1kg, Sodium guanylate 1kg, farina 300kg, yeast extract 8kg;
Make native chicken chicken extract: selected Xiushan Mountain soil chicken and native chicken bone be 208kg altogether, and native chicken, native chicken bone are cleaned up, and smashs to pieces, and the 3-5 minute that then precooks, pulls out and drain in boiling water; Then preparation material and native chicken, native chicken bone are fully mixed and put into cauldron, first with big fire, boil, then boil 2 hours with little fire; Then filter, get rid of the solids in soup, then blending material is added in soup and fully mixed; And in the environment of 100 ℃ of temperature instantaneous sterilization, then by specification, chicken extract is carried out filling; Then naturally cooling at normal temperatures, and check has or not the product that does not meet packing instructions, the warehouse-in of finally casing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110319934.8A CN102429267B (en) | 2011-10-20 | 2011-10-20 | Native chicken juice processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110319934.8A CN102429267B (en) | 2011-10-20 | 2011-10-20 | Native chicken juice processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102429267A CN102429267A (en) | 2012-05-02 |
| CN102429267B true CN102429267B (en) | 2014-04-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110319934.8A Expired - Fee Related CN102429267B (en) | 2011-10-20 | 2011-10-20 | Native chicken juice processing technology |
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| CN (1) | CN102429267B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340428B (en) * | 2013-06-14 | 2014-12-17 | 四川农业大学 | Preparation method for convenient agrocybe cylindracea and duck soup |
| CN103340427B (en) * | 2013-06-14 | 2014-12-17 | 四川农业大学 | Preparation method for convenient pickled radish and duck soup |
| CN104886672A (en) * | 2014-03-07 | 2015-09-09 | 沈阳红梅食品有限公司 | Original soup chicken liquid and production process 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 |
| CN108835581A (en) * | 2018-09-13 | 2018-11-20 | 河南普乐泰生物科技股份有限公司 | Low fat chicken soup and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4118026B2 (en) * | 2001-02-28 | 2008-07-16 | キユーピー株式会社 | Manufacturing method of processed chicken for oil |
| CN101653276A (en) * | 2009-09-24 | 2010-02-24 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN101999661A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of functional chicken soup |
| CN102138684A (en) * | 2010-12-21 | 2011-08-03 | 秦皇岛正大有限公司 | Development and production of normal-temperature clear chicken soup |
-
2011
- 2011-10-20 CN CN201110319934.8A patent/CN102429267B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4118026B2 (en) * | 2001-02-28 | 2008-07-16 | キユーピー株式会社 | Manufacturing method of processed chicken for oil |
| CN101653276A (en) * | 2009-09-24 | 2010-02-24 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN101999661A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of functional chicken soup |
| CN102138684A (en) * | 2010-12-21 | 2011-08-03 | 秦皇岛正大有限公司 | Development and production of normal-temperature clear chicken soup |
Non-Patent Citations (1)
| Title |
|---|
| JP特许4118026B2 2008.07.16 |
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| CN102429267A (en) | 2012-05-02 |
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