CN102524780A - Making method of can of native chicken soup with chestnuts - Google Patents

Making method of can of native chicken soup with chestnuts Download PDF

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Publication number
CN102524780A
CN102524780A CN2011104551758A CN201110455175A CN102524780A CN 102524780 A CN102524780 A CN 102524780A CN 2011104551758 A CN2011104551758 A CN 2011104551758A CN 201110455175 A CN201110455175 A CN 201110455175A CN 102524780 A CN102524780 A CN 102524780A
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China
Prior art keywords
native chicken
minutes
chestnuts
boiling
making method
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CN2011104551758A
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Chinese (zh)
Inventor
彭丽
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HUBEI HUALI FOOD CO Ltd
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HUBEI HUALI FOOD CO Ltd
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Priority to CN2011104551758A priority Critical patent/CN102524780A/en
Publication of CN102524780A publication Critical patent/CN102524780A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a making method of a can of native chicken soup with chestnuts, which belongs to the technical field of food processing. The making method comprises the following steps: selecting a high-quality, healthy and disease-free native chicken, slaughtering, letting blood, scalding with hot water, removing hair, removing internal organs, washing and then cutting into blocks; further pre-boiling, stir-frying, adding chestnut kernels after removing shells and red skins, stewing with the native chicken twice at different temperatures for different time periods, canning, exhausting, sealing the can, performing high-temperature sterilization, cooling and performing other process steps. According to the making method disclosed by the invention, the chestnuts can be utilized in applications in foods in a more extensive manner; and a better effect can be obtained in the aspect of a health care function through diet therapy. Simultaneously, the flavor and the taste of the native chicken are further increased, appetite is promoted, and a nutrition and healthcare function is increased; and the can of the native chicken soup with the chestnuts, which is made by the making method can not only keep the delicious taste of the native chicken, but also keep the unique flavor of the chestnuts, and further has the advantages of abundant nutrition, delicious taste, faint scent, unique flavor, easy getting of raw materials, simple and convenient process operation, low cost, high economic benefits and the like.

Description

Chinese chestnut soil chicken soup method for making canned
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of Chinese chestnut soil chicken soup method for making canned.
Background technology
The soil chicken, poultry a kind of.Be different from fryer, the laying hen of raising in cages.Crest is big and red, and property is strong bellicose, and the hen cockscomb is minimum.The soil chicken also cries hen, stupid chicken, is meant the fryer of putting in a suitable place to breed in hill woodland, orchard.Have crude feed tolerance, characteristic such as broodiness is strong and premunition is strong, delicious meat, and contain rich in protein, micro-and various nutrients.The content of fat is lower, has significant values for our health care of human body.
Chinese chestnut is chestnut again, is a kind of health products of curing the disease of taking a tonic or nourishing food to build up one's health.Traditional Chinese medicine thinks that chestnut is sweet in flavor and warm in property, and effects such as nourishing stomach and spleen, the strong waist of kidney tonifying, strong muscle are invigorated blood circulation, hemostasia and detumescence are arranged.Chestnut contains rich nutrient contents, comprises carbohydrate, protein, fat, multivitamin and inorganic salts.Chestnut has the better prevention effect to hypertension, coronary heart disease, atherosclerotic etc.The elderly often eats chestnut, to anti-senility, promoting longevity is of great benefit to.The usage of chestnut is a lot, can be used to add water and stews soup ediblely, is used for after being ill that body is empty, four limbs are aching and limp; Available chestnut is cooked congee, and to add white sugar edible, the effect that have kidney tonifying gas, strengthens the bone.Along with the raising of living standards of the people, people seemed to the Dietotherapy health aspect and more and more paid attention to that the Chinese chestnut cultivated area was increasing in recent years, and production marketing market is more and more wider, and were edible also very extensive.Because it is sweet that Chinese chestnut benevolence is eaten flavor raw, fry and cook fragrant and sweet good to eatly, and can boil and prepare food into multiple delicacies food, unique flavor is hidden by consumers in general's green grass or young crops deeply.Yet; At present Chinese chestnut in existing eating method only to eat raw and stir-fry cooks that to use be main; Chinese chestnut is being restricted aspect the Dietotherapy health range of application, and people hope to have a kind of edible nourishing abundant very much, and are extensively edible; Can keep Chinese chestnut peculiar flavour and nutrition again, have the native chicken soup canned food of a kind of Chinese chestnut of functions such as Dietotherapy health again.Yet, still do not have the technology and the product that adopt Chinese chestnut soil chicken soup canned food at present both at home and abroad.
Summary of the invention
In order to overcome and to solve the existing single limitation of cooking with the Chinese chestnut method of eating raw, fry, primary and foremost purpose of the present invention is to provide a kind of Chinese chestnut soil chicken soup method for making canned, and this method makes Chinese chestnut obtain utilizing more widely in Application in Food; Play better effect in the Dietotherapy health function aspects.Simultaneously, increased local flavor and the mouthfeel of native chicken again, promoted appetite, the health care that has additional nutrients is to adapt to the market demand of modern consumer; The Chinese chestnut soil chicken soup can that this method is made can keep native chicken delicate flavour, can keep the Chinese chestnut peculiar flavour again, and nutritious, delicious and fragrant; Unique flavor, edible easy to carry, the production small investment, equipment is simple; Raw material is easy to get, and technological operation is easy, and cost is low, and economic benefit is high.
The present invention for realizing the technical scheme that technical purpose adopts is:
May further comprise the steps:
(1) select high-quality, health, disease-free native chicken for use, through slaughter, bloodletting, hot water are scalded, depilation, be divided into bulk after removing internal organ, flushing;
(2) will cut apart block native chicken and put into 90~100 ℃ water boiling 5~10 minutes, after boiling, pull it out draining;
(3) above-mentioned native chicken is put into the oil cauldron frying 5~8 minutes of 40~50 ℃ of temperature conditions, and to add percentage by weight be 0.3%~0.6% ginger;
(4) the native chicken after the frying is added water and use the big fire boiling; Boiling the back keeps boiling 50~70 minutes under 65~85 ℃ temperature conditions; Add the Chinese chestnut Renhe percentage by weight shell, go scarlet this moment and be 1% salt, under 70~90 ℃ temperature conditions, boil 30~40 minutes laggard luggage jars;
(5) jar is put into fumer thermal exhaust to central temperature and is not less than 90 ℃ after envelope jar;
(6) put under 120~140 ℃ of temperature conditions after will sealing jar and carried out high temperature sterilization 20~40 minutes, relief is accomplished in sterilization, and it cools off naturally.
Be weight percentage 2%~4% edible oil of oil in a kind of Chinese chestnut soil chicken soup method for making canned step 3 in the oil cauldron.
Compared with prior art, the following advantage and the beneficial effect that have of the present invention: make Chinese chestnut obtain utilizing more widely in Application in Food; Play better effect in the Dietotherapy health function aspects.Simultaneously, increased local flavor and the mouthfeel of native chicken again, promoted appetite, health care has additional nutrients; The Chinese chestnut soil chicken soup can that this method is made can keep native chicken delicate flavour, can keep the Chinese chestnut peculiar flavour again, and nutritious, delicious and fragrant; Unique flavor, edible easy to carry, the production small investment, equipment is simple; Raw material is easy to get, and technological operation is easy, and cost is low, and economic benefit is high.
The specific embodiment
Below to the invention specific embodiment be further described:
(1) raw material are selected and handled: select high-quality, health, disease-free native chicken for use, after slaughtering, carry out bloodletting, soak boiling hotly with hot water, the hot water temperature is 80~90 ℃, loses hair or feathers, removes internal organ again, native chicken is divided into bulk after rinsing well;
(2) precook: will be divided into block native chicken and put into 90~100 ℃ water boiling 5~10 minutes, boiling is 8 minutes in the preferred here 100 ℃ water, and the native chicken after boiling carries out draining, and carrying out draining is that the safety of being convenient to next process is carried out;
(3) stir-fry: will carry out the oil cauldron frying 5~8 minutes that native chicken nugget behind the draining puts into 40~50 ℃ of temperature conditions, and add percentage by weight simultaneously and be 0.3%~0.6% ginger and stir-fry.Preferential here 50 ℃, 6 minutes, 0.5%.
(4) boiling: the native chicken after will stir-frying adds water and uses the big fire boiling; Boil the back under the temperature conditions of 65~85 ℃ (preferred 80 ℃), boil 50~70 minutes preferred 60 minutes; Add the Chinese chestnut Renhe percentage by weight shell, go scarlet this moment and be 1% salt, under the temperature conditions of 70~90 ℃ (preferred 80 ℃), boil 30~40 minutes (preferred 35 minutes) laggard luggage jars;
(5) tinning: envelope jar after jar put into fumer thermal exhaust to central temperature and be not less than 90 ℃;
(6) sterilization, cooling: put under 120~140 ℃ of (preferred 120 ℃) temperature conditions behind the envelope jar and carried out high temperature sterilization 20~40 minutes, relief is accomplished in sterilization, and it cools off naturally.
Be weight percentage 2%~4% edible oil of oil in the step 3 of a kind of Chinese chestnut soil chicken soup method for making canned of the present invention in the oil cauldron, preferred here significant percentage is 3% edible oil.
More than the present invention is specified, but the present invention is not limited to the foregoing description, in the ken that those of ordinary skills possessed, can also make various variations not breaking away under the aim prerequisite of the present invention.

Claims (2)

1. Chinese chestnut soil chicken soup method for making canned is characterized in that this technology may further comprise the steps:
(1) select high-quality, health, disease-free native chicken for use, through slaughter, bloodletting, hot water are scalded, depilation, be divided into bulk after removing internal organ, flushing;
(2) will cut apart block native chicken and put into 90~100 ℃ water boiling 5~10 minutes, after boiling, pull it out draining;
(3) above-mentioned native chicken is put into the oil cauldron frying 5~8 minutes of 40~50 ℃ of temperature conditions, and to add percentage by weight be 0.3%~0.6% ginger;
(4) the native chicken after the frying is added water and use the big fire boiling; Boiling the back boiled under 65~85 ℃ temperature conditions 50~70 minutes; Add the Chinese chestnut Renhe percentage by weight shell, go scarlet this moment and be 1% salt, under 70~90 ℃ temperature conditions, boil 30~40 minutes laggard luggage jars;
(5) jar is put into fumer thermal exhaust to central temperature and is not less than 90 ℃ after envelope jar;
(6) put under 120~140 ℃ of temperature conditions after will sealing jar and carried out high temperature sterilization 20~40 minutes, relief is accomplished in sterilization, and it cools off naturally.
2. according to the soil of a kind of Chinese chestnut described in the claim 1 chicken soup method for making canned, it is characterized in that be weight percentage 2%~4% edible oil of the oil in the oil cauldron in the said step 3.
CN2011104551758A 2011-12-30 2011-12-30 Making method of can of native chicken soup with chestnuts Pending CN102524780A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011104551758A CN102524780A (en) 2011-12-30 2011-12-30 Making method of can of native chicken soup with chestnuts

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Application Number Priority Date Filing Date Title
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CN102524780A true CN102524780A (en) 2012-07-04

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687877A (en) * 2012-04-05 2012-09-26 西藏鑫旺生物科技有限公司 Convenient preparing method of health preserving Tibetan chicken soup
CN103549472A (en) * 2013-10-30 2014-02-05 湖北小胡鸭食品有限责任公司 Industrial manufacturing method for duck soup can
CN103783590A (en) * 2014-02-28 2014-05-14 中南林业科技大学 Processing method of instant castanea henryi stewed chicken
CN104509878A (en) * 2014-12-17 2015-04-15 河南省金牛足食品有限公司 Manufacturing method of canned chicken slices
CN105533666A (en) * 2015-12-26 2016-05-04 南陵百绿汇农业科技有限公司 Making method of flavored canned gyrophora and corvus monedula meat
CN109170607A (en) * 2018-08-31 2019-01-11 黄山龙王潭生态园有限公司 A kind of manufacture craft of chukar soup can
CN109907276A (en) * 2019-04-15 2019-06-21 安徽华卫集团禽业有限公司 A kind of Gallus domesticlus brisson soup can and preparation method thereof
CN112772858A (en) * 2020-12-30 2021-05-11 深圳市汤源餐饮管理有限公司 Chinese chestnut and local chicken canned food and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101756307A (en) * 2010-01-13 2010-06-30 河北美客多食品集团有限公司 Chicken soup and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101756307A (en) * 2010-01-13 2010-06-30 河北美客多食品集团有限公司 Chicken soup and preparation method thereof

Non-Patent Citations (3)

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Title
刘建成等: "《大众川菜》", 31 December 1984 *
杨中华: "栗子鸡罐头的加工", 《山东肉类科技》 *
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687877A (en) * 2012-04-05 2012-09-26 西藏鑫旺生物科技有限公司 Convenient preparing method of health preserving Tibetan chicken soup
CN103549472A (en) * 2013-10-30 2014-02-05 湖北小胡鸭食品有限责任公司 Industrial manufacturing method for duck soup can
CN103783590A (en) * 2014-02-28 2014-05-14 中南林业科技大学 Processing method of instant castanea henryi stewed chicken
CN103783590B (en) * 2014-02-28 2015-06-10 中南林业科技大学 Processing method of instant castanea henryi stewed chicken
CN104509878A (en) * 2014-12-17 2015-04-15 河南省金牛足食品有限公司 Manufacturing method of canned chicken slices
CN105533666A (en) * 2015-12-26 2016-05-04 南陵百绿汇农业科技有限公司 Making method of flavored canned gyrophora and corvus monedula meat
CN109170607A (en) * 2018-08-31 2019-01-11 黄山龙王潭生态园有限公司 A kind of manufacture craft of chukar soup can
CN109907276A (en) * 2019-04-15 2019-06-21 安徽华卫集团禽业有限公司 A kind of Gallus domesticlus brisson soup can and preparation method thereof
CN112772858A (en) * 2020-12-30 2021-05-11 深圳市汤源餐饮管理有限公司 Chinese chestnut and local chicken canned food and preparation method thereof

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Application publication date: 20120704