CN102657345A - Agrocybe cylindracea clear chicken soup and preparation method thereof - Google Patents
Agrocybe cylindracea clear chicken soup and preparation method thereof Download PDFInfo
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- CN102657345A CN102657345A CN2012101360132A CN201210136013A CN102657345A CN 102657345 A CN102657345 A CN 102657345A CN 2012101360132 A CN2012101360132 A CN 2012101360132A CN 201210136013 A CN201210136013 A CN 201210136013A CN 102657345 A CN102657345 A CN 102657345A
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Abstract
The invention discloses agrocybe cylindracea clear chicken soup and a preparation method thereof. According to the agrocybe cylindracea clear chicken soup, chicken and agrocybe cylindracea are used as main materials and quickly extracted by adopting an ultrasonic extraction method; an effect of extracting nutrient substances and flavor components of the agrocybe cylindracea and the chicken is enhanced by adjusting an ultrasonic extraction condition; the nutrient substances and the flavor components are hydrolyzed, so that fresh substances and functional substances can be effectively released; and auxiliary materials are added into hydrolysate for performing fragrance generation reaction, so that faint scent and delicious ready-to-eat agrocybe cylindracea clear chicken soup can be prepared. The agrocybe cylindracea clear chicken soup has full-bodied agrocybe cylindracea characteristic flavor and special delicious flavor of chicken; due to the fragrance generation reaction, unique delicious characteristic is realized; the color is natural; the agrocybe cylindracea clear chicken soup tastes delicious, delicate and sweet and has a good heath protection function; and furthermore, the process for preparing the agrocybe cylindracea clear chicken soup is simple and operated easily.
Description
Technical field:
The present invention relates to a kind of soup and preparation method thereof, be specifically related to a kind of tea tree mushroom Clear chicken soup and preparation method thereof.
Background technology:
Characteristics such as that chicken soup has is nutritious, delicious flavour and instant, very popular.Foreign study shows that chicken soup is not only delicious, also has good health-care effect, can help enriching yin, dispelling cold, increases the immunologic function of human body.Though the nutriment major part is present in the muscle of chicken soup system, soup juice has delicious taste, contains small peptide and water-soluble nutritional labelings such as free amino acid, gelatine class material, vitamin and mineral element that abundant being prone to is absorbed by the body and utilizes.Also contain a large amount of moisture and a certain amount of fat and sugar class in the soup juice, can be human body and keep the skin wet, provide energy, it is edible especially to be fit to pregnant and lying-in women and weak patient.
Tea tree mushroom (Agrocybe cylindracea) has another name called willow mushroom etc., and the tea tree mushroom is nutritious, is rich in the amino acid and the trace element of needed by human body, and protein content is up to 19.55%.18 seed amino acids are arranged in the contained protein, and what wherein content was the highest is that methionine accounts for 2.49%, is glutamic acid, asparatate, isoleucine, glycine and alanine secondly, total amino acid content 16.86%.8 seed amino acid content of needed by human are complete, and mineral elements such as abundant B family vitamin and potassium, sodium, calcium, magnesium, iron, zinc are arranged.The characteristics such as the tea tree mushroom is balanced in nutrition except having, high protein, low fat, and have the characteristics of delicious flavour.The traditional Chinese medical science thinks that this mushroom is nontoxic, and the effect of invigorating the spleen to arrest diarrhea is arranged, and anti-ageing, reduction cholesterol, anti-cancer and anticancer special role are arranged.Therefore, the contained protein of tea tree mushroom is that a kind of local flavor is excellent, the good protein that nutritive value is higher.Thus, the tea tree mushroom is the good edible mushroom with development functionality food prospect, is human indispensable health food source.
On 02 24th, 2010 disclose " concentrated chicken-juice and manufacture craft " application number by Patent Office of the People's Republic of China is 200910176610 to be characterized in that microwave thawing chicken in jelly meat jelly chicken bone, superhigh-temperature and-pressure rapid extraction, coarse filtration press filtration, vacuum decompression concentrate, batching emulsification homogeneous makes concentrated chicken-juice.
On 08 03rd, 2011 discloses " development of normal temperature Clear chicken soup and production " application number by Patent Office of the People's Republic of China is 201010597766, and characteristics are: adopt technology and the technology of stewing soup, prepare the normal temperature Clear chicken soup through suitable allotment again.
On 09 20th, 2006 by the Decree of Patent Office of China " Preparation process of boxed Organic Taihe chicken broth " patent No. be ZL200310110126; Be characterized in black-bone chicken being boiled the filtration of stewed back; Chicken bone, chicken and grease are leached, and organic black-bone chicken soup after filtering gets into sterilization again, packing is processed box-packed organic black-bone chicken.
On 09 08th, 2010 discloses " tuckahoe black-bone chicken soup and manufacture craft thereof " application number by Patent Office of the People's Republic of China is 200910251455; The present invention be a kind of be major ingredient with the black-bone chicken; Seven kinds of flavouring such as employing yellow rice wine are pickled black-bone chicken, and the stewed together boiling of nourishing material bag that is equipped with six kinds of Chinese medicines such as Poria cocos again becomes tuckahoe black-bone chicken soup.
Above patent majority be many be primary raw material with chicken, chicken bone etc., prepare chicken soup through infusion preparation technology, perhaps add Chinese medicine, make the chicken soup product.Do not see the research report that utilizes tea tree mushroom development Clear chicken soup.
Summary of the invention:
The purpose of this invention is to provide a kind of have strong tea tree mushroom characteristic flavor on basis and the special delicious local flavor of chicken; And through giving birth to the unique bright fragrant characteristic of fragrant reaction generation, color is natural, and local flavor is bright fragrant; Mouthfeel is light fresh and sweet, has tea tree mushroom Clear chicken soup of good health care function and preparation method thereof.
Tea tree mushroom Clear chicken soup of the present invention prepares through following method, and this method may further comprise the steps:
(a) get tea tree mushroom dry product, pulverize, add in the water of 2 ~ 10 times of its quality, soak 20 ~ 100min, obtain tea tree mushroom slurry; The chicken leg meat of 6 ~ 30 times of tea tree mushroom dry weights is put into the water of 5 ~ 50 times of chicken leg meat quality, add the husky ginger powder of chicken leg meat weight 0.2 ~ 2% (w/w) again, boil after the mixing, chicken is boned again, chicken rubs together with juice, makes the chicken slurry;
(b) chicken slurry and tea tree mushroom slurry are merged, boil 5 ~ 10min, drop in the colloid mill and grind to form mixed pulp; Mixed pulp is added in the ultrasonic drilling machine, and 50 ~ 90 ℃, frequency are 20 ~ 100kHz, and power is Extraction by Ultrasound 5 ~ 100 minutes under 30 ~ 100W, obtains sonicated liquid;
(c) with sonicated liquid 70 ~ 98 ℃ of following hydrolysis 1 ~ 6 hour, after the filtration, remove slag promptly to get and mix tea tree mushroom chicken liquid;
(d) mix in the tea tree mushroom chicken liquid at per 50 ~ 200mL; Add 0.5 ~ 3g alanine, 0.5 ~ 10g glucose, 5 ~ 20g monosodium glutamate, 0.05 ~ 0.5g ascorbic acid, 10 ~ 50g salt, 0.5 ~ 5g I+G; The cumulative volume water is settled to 1000mL, and the back that stirs was heated 3 ~ 7 hours filter and remove residue down at 60 ~ 95 ℃; High-temperature sterilization promptly gets tea tree mushroom Clear chicken soup.
Described step (a) is preferably: the tea tree mushroom dry product of pulverizing is added in the water of 5 ~ 8 times of its quality, soak 30 ~ 60min, obtain tea tree mushroom slurry; The chicken leg meat of 10 ~ 15 times of tea tree mushroom dry weights is put into the water of 10 ~ 20 times of chicken leg meat quality, add the husky ginger powder of 1 ~ 1.5% (w/w) of chicken leg meat weight again, boil after the mixing, chicken leg is boned again, chicken rubs together with juice, makes the chicken slurry.
Described chicken leg meat is preferably the bright clean chicken leg meat of the ice that thaws.
In described step (b), described Extraction by Ultrasound temperature is 70 ~ 80 ℃, and frequency is 40 ~ 60KHz, and power is 50 ~ 80W, and extraction time is 30 ~ 50min.
In described step (c), described sonicated liquid was 85 ~ 90 ℃ of following hydrolysis 3 ~ 4 hours.
In described step (d); Be preferably: per 100 ~ 150mL mixes in the tea tree mushroom chicken liquid, 0.8 ~ 1.0g alanine, 4 ~ 6g glucose, 8 ~ 12g monosodium glutamate, 0.2 ~ 0.3g ascorbic acid, 20 ~ 30g salt, 1 ~ 2g I+G, and the cumulative volume water is settled to 1000mL; Heated 4 ~ 5 hours down at 80 ~ 85 ℃ after stirring; Filter and remove residue, high-temperature sterilization promptly gets tea tree mushroom Clear chicken soup.
Described I+G belongs to product of the prior art; It is the abbreviation that two kinds of flavor enhancements combine to take away an English alphabet, promptly 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) 50% combines each with 5 ' bird sodium nucleinate-GMP.
The present invention is a major ingredient with chicken and tea tree mushroom; Adopt the method rapid extraction of Extraction by Ultrasound,, improve tea tree mushroom and the nutriment of chicken and the extraction effect of flavor ingredient through regulating hyperacoustic extraction conditions; Be hydrolyzed then; Wherein delicate flavour material and functional materials are effectively discharged, in hydrolyzate, add auxiliary material then and give birth to fragrant reaction, make the good to eat instant tea tree mushroom Clear chicken soup of delicate fragrance.The tea tree mushroom Clear chicken soup of the present invention's preparation has strong tea tree mushroom characteristic flavor on basis and the special delicious local flavor of chicken, and produces unique bright fragrant characteristic through giving birth to fragrant reaction, and color is natural, and local flavor is bright fragrant, and mouthfeel is light fresh and sweet, has the good health care function.And the manufacture craft of instant tea tree mushroom Clear chicken soup of the present invention is simple to operation.
Tea tree mushroom Clear chicken soup of the present invention is aqueous instant soup, does not have national standard or industry standard at present, and index detects with reference to relevant criterion.Microbiological indicator should meet the GB4789 regulation.
Each item index result such as the following table of tea tree mushroom Clear chicken soup product:
Table 1 sense index
| Project | Index |
| Tissue morphology | Muddy type is aqueous, translucent |
| Color and luster | Be fallow to milky |
| Smell and flavour | It is salty to distinguish the flavor of, and has the intrinsic fragrance of tea tree mushroom and chicken fragrance, free from extraneous odour and foreign odor |
| Impurity | The visible impurity of no naked eyes |
Table 2 physical and chemical index
| Project | Index |
| Salinity (in NaCl), % | 2.0～3.0 |
| Amino-acid nitrogen (in nitrogen), % | ≥0.15 |
| Sodium glutamate, % | ≥1.0 |
| Total arsenic (in As), mg/kg | ≤0.5 |
| Plumbous (in Pb), mg/kg | ≤1 |
| Food additives | Should meet GB 2760 regulations |
Table 3 microbiological indicator
| Project | Index |
| Total plate count, cfu/mL | ≤10?000 |
| Coliform, MPN/100mL | ≤30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus and Listeria monocytogenes) | Must not detect |
The tea tree mushroom Clear chicken soup of the present invention's development; Best in quality, raciness; The bright fragrant breeze that not only has tea tree mushroom and chicken is distinguished the flavor of, and reacts the unique bright fragrant characteristic of generation through giving birth to perfume, and has the special dietary composition concurrently; Be a kind of novel instant soup product, will be to instant food---the development of instant soup industry plays a role in promoting.
The specific embodiment:
Following examples are to further specify of the present invention, rather than limitation of the present invention.
Embodiment 1
Get the tea tree mushroom dry product of 100g oven dry, mechanical disintegration, the water of adding 500mL soaked 30 minutes, obtained tea tree mushroom slurry; The bright clean chicken in jelly leg of 1000g ice is thawed, add 10000mL water, add the husky ginger powder of 10g, boil after the mixing, chicken is boned, and mixes Normal juice and rubs together, makes the chicken slurry; Chicken slurry and tea tree mushroom slurry are merged, boil 6 minutes after, grind to form mixed pulp in the input colloid mill; Mixed pulp is added ultrasonic drilling machine, and 70 ℃, frequency are Extraction by Ultrasound 5 minutes under 20KHz, the power 50W, obtain sonicated liquid; 85 ℃ of following hydrolysis 3 hours, after the filtration, remove slag promptly to get and mix tea tree mushroom chicken liquid;
Get 100mL and mix tea tree mushroom chicken liquid; Add 1g alanine, 4g glucose, 8g monosodium glutamate, 0.2g ascorbic acid, 20g salt, 1g I+G, the cumulative volume water is settled to 1000mL, and heated 4 hours down at 80 ℃ the back that stirs; Filter and remove residue; Bottling, high-temperature sterilization promptly gets tea tree mushroom Clear chicken soup product.
This tea tree mushroom Clear chicken soup product sensory index, physical and chemical index and microbiological indicator meet table 1,2 and 3 respectively, and it is best in quality, the bright perfume (or spice) of local flavor, and color is natural; Mouthfeel is light fresh and sweet, not only has the bright fragrant breeze flavor of tea tree mushroom and chicken, and produces unique bright fragrant characteristic through giving birth to fragrant reaction; And have the special dietary composition concurrently, and be a kind of novel instant soup product, can be instant; At the bottom of can be applicable to eat soup, powder noodle soup, household soup class, and in the special health food.
Embodiment 2
Get the tea tree mushroom dry product of 1000g oven dry, mechanical disintegration, the water of adding 8000mL soaked 60 minutes, obtained tea tree mushroom slurry; The bright clean chicken in jelly leg of ice with 15kg thaws adds 300L water, adds the husky ginger powder of 225g, boils after the mixing, and chicken is boned, and mixes Normal juice and rubs together, makes the chicken slurry; Chicken slurry and tea tree mushroom slurry are merged, boil 10 minutes after, grind to form mixed pulp in the input colloid mill; Mixed pulp is added in the ultrasonic drilling machine, and 80 ℃, frequency are that 100KHz, power are that Extraction by Ultrasound obtained ultrasonic Treatment liquid in 50 minutes under the 80W; 90 ℃ of following hydrolysis 4 hours, after the filtration, remove slag promptly to get and mix tea tree mushroom chicken liquid;
Get 50mL and mix tea tree mushroom chicken liquid; Add 0.8g alanine, 6g glucose, 12g monosodium glutamate, 0.3g ascorbic acid, 30g salt, 0.5g I+G, the cumulative volume water is settled to 1000mL, and heated 5 hours down at 95 ℃ the back that stirs; Filter and remove residue; Bottling, high-temperature sterilization promptly gets tea tree mushroom Clear chicken soup product.
This tea tree mushroom Clear chicken soup product sensory index, physical and chemical index and microbiological indicator meet table 1,2 and 3 respectively, and it is best in quality, the bright perfume (or spice) of local flavor, and color is natural; Mouthfeel is light fresh and sweet, not only has the bright fragrant breeze flavor of tea tree mushroom and chicken, and produces unique bright fragrant characteristic through giving birth to fragrant reaction; And have the special dietary composition concurrently, and be a kind of novel instant soup product, can be instant; At the bottom of can be applicable to eat soup, powder noodle soup, household soup class, and in the special health food.
Embodiment 3
Get the tea tree mushroom dry product of 50g oven dry, mechanical disintegration, the water of adding 100mL soaked 100 minutes, obtained tea tree mushroom slurry; The bright clean chicken in jelly leg of ice with 300g thaws is added in the 15L water, adds the husky ginger powder of 0.6g, boils after the mixing, and chicken is boned, and mixes Normal juice and rubs together, makes the chicken slurry; Chicken slurry and tea tree mushroom slurry are merged, boil 5 minutes after, grind to form mixed pulp in the input colloid mill; Mixed pulp is added in the ultrasonic drilling machine, and 50 ℃, frequency are 40KHz, and power is Extraction by Ultrasound 30 minutes under the 30W, obtains ultrasonic Treatment liquid; 98 ℃ of following hydrolysis 1 hour, after the filtration, remove slag promptly to get and mix tea tree mushroom chicken liquid.
Get the above-mentioned prepared mixing tea tree mushroom chicken liquid of 200mL; Add 3g alanine, 0.5g glucose, 20g monosodium glutamate, 0.5g ascorbic acid, 50g salt, 2g I+G, the cumulative volume water is settled to 1000mL, and heated 7 hours down at 85 ℃ the back that stirs; Filter and remove residue; Bottling, high-temperature sterilization promptly gets tea tree mushroom Clear chicken soup product.
This tea tree mushroom Clear chicken soup product sensory index, physical and chemical index and microbiological indicator meet table 1,2 and 3 respectively, and it is best in quality, the bright perfume (or spice) of local flavor, and color is natural; Mouthfeel is light fresh and sweet, not only has the bright fragrant breeze flavor of tea tree mushroom and chicken, and produces unique bright fragrant characteristic through giving birth to fragrant reaction; And have the special dietary composition concurrently, and be a kind of novel instant soup product, can be instant; At the bottom of can be applicable to eat soup, powder noodle soup, household soup class, and in the special health food.
Embodiment 4
Get the tea tree mushroom dry product of 500g oven dry, mechanical disintegration adds in the 5L water, soaks 20 minutes, obtains tea tree mushroom slurry; The bright clean chicken in jelly leg of ice with 15kg thaws is added in the 75L water, adds the husky ginger powder of 300g, boils after the mixing, and chicken is boned, and mixes Normal juice and rubs together, makes the chicken slurry; Chicken slurry and tea tree mushroom slurry are merged, boil 10 minutes after, grind to form mixed pulp in the input colloid mill; Mixed pulp is added in the ultrasonic drilling machine, and 90 ℃, frequency are that 60KHz, power are Extraction by Ultrasound 100 minutes under the 100W, obtain ultrasonic Treatment liquid; Ultrasonic Treatment liquid 70 ℃ of following hydrolysis 6 hours, after the filtration, is removed slag promptly to get and mixes tea tree mushroom chicken liquid.
Get the above-mentioned prepared mixing tea tree mushroom chicken liquid of 150mL; Add 0.5g alanine, 10g glucose, 5g monosodium glutamate, 0.05g ascorbic acid, 10g salt, 5g I+G, the cumulative volume water is settled to 1000mL, and heated 3 hours down at 60 ℃ the back that stirs; Filter and remove residue; Bottling, high-temperature sterilization promptly gets tea tree mushroom Clear chicken soup product.
This tea tree mushroom Clear chicken soup product sensory index, physical and chemical index and microbiological indicator meet table 1,2 and 3 respectively, and it is best in quality, the bright perfume (or spice) of local flavor, and color is natural; Mouthfeel is light fresh and sweet, not only has the bright fragrant breeze flavor of tea tree mushroom and chicken, and produces unique bright fragrant characteristic through giving birth to fragrant reaction; And have the special dietary composition concurrently, and be a kind of novel instant soup product, can be instant; At the bottom of can be applicable to eat soup, powder noodle soup, household soup class, and in the special health food.
Claims (7)
1. the preparation method of a tea tree mushroom Clear chicken soup is characterized in that, may further comprise the steps:
(a) get tea tree mushroom dry product, pulverize, add in the water of 2 ~ 10 times of its quality, soak 20 ~ 100min, obtain tea tree mushroom slurry; The chicken leg meat of 6 ~ 30 times of tea tree mushroom dry weights is put into the water of 5 ~ 50 times of chicken leg meat quality, add the husky ginger powder of chicken leg meat weight 0.2 ~ 2% (w/w) again, boil after the mixing, chicken is boned again, chicken rubs together with juice, makes the chicken slurry;
(b) chicken slurry and tea tree mushroom slurry are merged, boil 5 ~ 10min, drop in the colloid mill and grind to form mixed pulp; Mixed pulp is added in the ultrasonic drilling machine, and 50 ~ 90 ℃, frequency are 20 ~ 100kHz, and power is Extraction by Ultrasound 5 ~ 100 minutes under 30 ~ 100W, obtains sonicated liquid;
(c) with sonicated liquid 70 ~ 98 ℃ of following hydrolysis 1 ~ 6 hour, after the filtration, remove slag promptly to get and mix tea tree mushroom chicken liquid;
(d) mix in the tea tree mushroom chicken liquid at per 50 ~ 200mL; Add 0.5 ~ 3g alanine, 0.5 ~ 10g glucose, 5 ~ 20g monosodium glutamate, 0.05 ~ 0.5g ascorbic acid, 10 ~ 50g salt, 0.5 ~ 5g I+G; The cumulative volume water is settled to 1000mL, and the back that stirs was heated 3 ~ 7 hours filter and remove residue down at 60 ~ 95 ℃; High-temperature sterilization promptly gets tea tree mushroom Clear chicken soup.
2. the preparation method of tea tree mushroom Clear chicken soup according to claim 1 is characterized in that, described step (a) is: the tea tree mushroom dry product of pulverizing is added in the water of 5 ~ 8 times of its quality, soak 30 ~ 60min, obtain tea tree mushroom slurry; The chicken leg meat of 10 ~ 15 times of tea tree mushroom dry weights is put into the water of 10 ~ 20 times of chicken leg meat quality, add the husky ginger powder of 1 ~ 1.5% (w/w) of chicken leg meat weight again, boil after the mixing, chicken is boned again, chicken rubs together with juice, makes the chicken slurry.
3. the preparation method of tea tree mushroom Clear chicken soup according to claim 1 is characterized in that, described chicken leg meat is the bright clean chicken leg meat of ice that thaws.
4. the preparation method of tea tree mushroom Clear chicken soup according to claim 1 is characterized in that, in described step (b), described Extraction by Ultrasound temperature is 70 ~ 80 ℃, and frequency is 40 ~ 60KHz, and power is 50 ~ 80W, and extraction time is 30 ~ 50min.
5. the preparation method of tea tree mushroom Clear chicken soup according to claim 1 is characterized in that, in described step (c), described sonicated liquid was 85 ~ 90 ℃ of following hydrolysis 3 ~ 4 hours.
6. the preparation method of tea tree mushroom Clear chicken soup according to claim 1 is characterized in that, in described step (d); Per 100 ~ 150mL mixes in the tea tree mushroom chicken liquid, 0.8 ~ 1.0g alanine, 4 ~ 6g glucose, 8 ~ 12g monosodium glutamate, 0.2 ~ 0.3g ascorbic acid, 20 ~ 30g salt, 1 ~ 2g I+G, and the cumulative volume water is settled to 1000mL; Heated 4 ~ 5 hours down at 80 ~ 85 ℃ after stirring; Filter and remove residue, high-temperature sterilization promptly gets tea tree mushroom Clear chicken soup.
7. tea tree mushroom Clear chicken soup for preparing according to the preparation method of the described tea tree mushroom of claim 1 Clear chicken soup.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202451A (en) * | 2013-04-27 | 2013-07-17 | 江南大学 | Preparation method of mushroom sauce added with nano-calcium powder |
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| CN101263886A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Preparation of edible mushroom seasoning base |
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Application publication date: 20120912 |