CN102687877A - Convenient preparing method of health preserving Tibetan chicken soup - Google Patents
Convenient preparing method of health preserving Tibetan chicken soup Download PDFInfo
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- CN102687877A CN102687877A CN2012100973685A CN201210097368A CN102687877A CN 102687877 A CN102687877 A CN 102687877A CN 2012100973685 A CN2012100973685 A CN 2012100973685A CN 201210097368 A CN201210097368 A CN 201210097368A CN 102687877 A CN102687877 A CN 102687877A
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Abstract
Relating to the technical field of food processing, the invention discloses a convenient preparing method of a health preserving Tibetan chicken soup. The method comprises the steps of: 1) pretreating raw materials; 2) proportioning ingredients; 3) pickling the materials; 4) precooking the materials; 5) filtering the precooked soup with a filter cloth to obtain original flavor Tibetan chicken soup, packaging the proportioned ingredients original flavor Tibetan chicken soup into an aluminum foil bag, and sealing the aluminum foil bag; and conducting sterilization for 6 minutes at 121 DEG C in a sterilization pot, thus obtaining the convenient preparing method of health preserving Tibetan chicken soup. The Tibetan chicken soup of the invention has the advantages of delicious taste, simple preparation method, and the like, and is easy for industrial production.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to the preparation method that chicken soup is hidden in a kind of health easily.
Background technology:
Hiding chicken is the original indigenous chicken kind of China Qinghai-Tibet Platean, 1,000,000 of the Tibet livestock on hand at present.Hide the extremely anti-extensive feeding of chicken, premunition is strong, and plateau harsh weather and the ecological environment of height above sea level below 4100 had good adaptive capacity.Hide chicken matter deliciousness, unique flavor, nutritious, medical value is high, is the important variety source of development China high altitude localities poultry husbandry, also be to zoologize the good material that high height above sea level hangs down oxygen acclimatization physiology and genetic mechanism.
Hide chicken because of particular strain, living environment and seminatural life style, and very popular delicious taste is arranged.But in daily culinary art, owing to need to consider hide the reasonably combined of various medicinal materials in the chicken soup, therefore, most of people are not free to remove to study Tibetan chicken soup how to make nutrition with energy.
Summary of the invention:
The purpose of this invention is to provide a kind of health easily and hide the preparation method of chicken soup, it has characteristics such as delicious flavour; And the preparation method simple, be easy to suitability for industrialized production.
In order to solve the existing problem of background technology, the present invention adopts following technical scheme: its preparation method is: after 1) preliminary treatment: Jiang Zangji slaughters, plucks, cuts open the chest, cleans, remove head, internal organ etc. and can not use part, be cut into bulk.
2) batching: with conic gymnadenia tuber, matrimony vine, date, mushroom as preparing burden, clean, after the shaping placement for use.
3) pickle: in the Tibetan chicken block that segments, add anise, salt, brown granulated sugar, pickled 3-4 hour being lower than under 10 ℃ the temperature.
4) precook: be after 1: 3 the water yield, to put into big onion parts, ginger slice with meat water ratio, the liquid of waiting to precook boiling was poured the meat of pickling into after 2 minutes, pulled out when watery blood eliminates.In the liquid of precooking, add the material of precooking then, its material of precooking is big onion parts, ginger slice, chickens' extract, brown granulated sugar, composite phosphate.
5) filter behind the liquid of precooking to such an extent that original flavor is hidden chicken soup liquid with filter cloth.The batching of having got ready and original flavor are hidden chicken soup liquid pack in the aluminium foil bag, seal.And with retorts 121 ℃ of sterilizations 6 minutes, get final product.
The present invention has following beneficial effect: have characteristics such as delicious flavour; And the preparation method simple, be easy to suitability for industrialized production; Long-term edible can enhancing body immunity, strengthen muscles and bones, warm filling liver kidney, and without any side effects.
The specific embodiment:
Embodiment 1:
1) after preliminary treatment: Jiang Zangji slaughters, plucks, cuts open the chest, cleans, remove head, internal organ etc. and can not use part, being cut into volume is 4cm
3Bulk, get chicken nugget 100 gram.
2) batching: per 100 gram chicken nuggets are got conic gymnadenia tuber 0.8 gram, matrimony vine 0.5 gram, date 1.8 grams, mushroom 0.8 gram.To prepare burden, it is for use to place after cleaning, the shaping.
3) pickle: in the Tibetan chicken block that segments, add anise, salt, brown granulated sugar, pickled 3-4 hour being lower than under 10 ℃ the temperature.The proportioning of pickling material is for hiding chicken 100 grams, anistree 0.06 gram, salt 2.8 grams, brown granulated sugar 0.6 gram.
4) precook: be after 1: 3 the water yield, to put into big onion parts, ginger slice with meat water ratio, the liquid of waiting to precook boiling was poured the meat of pickling into after 2 minutes, pulled out when watery blood eliminates.In the liquid of precooking, add the material of precooking then, its material mixture ratio of precooking is by liquid 100 grams of precooking, and onion parts 0.75 gram, ginger slice 0.71 gram, chickens' extract 0.09 gram, brown granulated sugar 0.25 gram, composite phosphate 0.051 restrain greatly.
5) filter behind the liquid of precooking to such an extent that original flavor is hidden chicken soup liquid with 60 order filter clothes.The batching of having got ready and original flavor are hidden chicken soup liquid pack in the aluminium foil bag, seal.And with retorts 121 ℃ of sterilizations 6 minutes, get final product.
Embodiment 2:
1) after preliminary treatment: Jiang Zangji slaughters, plucks, cuts open the chest, cleans, remove head, internal organ etc. and can not use part, being cut into volume is 4cm
3Bulk, get chicken nugget 100 gram.
2) batching: per 100 gram chicken nuggets are got conic gymnadenia tuber 0.89 gram, matrimony vine 0.5 gram, date 1.78 grams, mushroom 0.78 gram.To prepare burden, it is for use to place after cleaning, the shaping.
3) pickle: in the Tibetan chicken block that segments, add anise, salt, brown granulated sugar, pickled 3-4 hour being lower than under 10 ℃ the temperature.The proportioning of pickling material is for hiding chicken 100 grams, anistree 0.08 gram, salt 2.79 grams, brown granulated sugar 0.89 gram.
4) precook: be after 1: 3 the water yield, to put into big onion parts, ginger slice with meat water ratio, the liquid of waiting to precook boiling was poured the meat of pickling into after 2 minutes, pulled out when watery blood eliminates.In the liquid of precooking, add the material of precooking then, its material mixture ratio of precooking is by liquid 100 grams of precooking, and onion parts 0.76 gram, ginger slice 0.79 gram, chickens' extract 0.098 gram, brown granulated sugar 0.32 gram, composite phosphate 0.056 restrain greatly.
5) filter behind the liquid of precooking to such an extent that original flavor is hidden chicken soup liquid with 60 order filter clothes.The batching of having got ready and original flavor are hidden chicken soup liquid pack in the aluminium foil bag, seal.And with retorts 121 ℃ of sterilizations 6 minutes, get final product.
Embodiment 3:
1) after preliminary treatment: Jiang Zangji slaughters, plucks, cuts open the chest, cleans, remove head, internal organ etc. and can not use part, being cut into volume is 4cm
3Bulk, get chicken nugget 100 gram.
2) batching: per 100 gram chicken nuggets are got conic gymnadenia tuber 0.97 gram, matrimony vine 0.56 gram, date 2.6 grams, mushroom 0.87 gram.To prepare burden, it is for use to place after cleaning, the shaping.
3) pickle: in the Tibetan chicken block that segments, add anise, salt, brown granulated sugar, pickled 3-4 hour being lower than under 10 ℃ the temperature.The proportioning of pickling material is for hiding chicken 100 grams, anistree 0.09 gram, salt 2.78 grams, brown granulated sugar 0.98 gram.
4) precook: be after 1: 3 the water yield, to put into big onion parts, ginger slice with meat water ratio, the liquid of waiting to precook boiling was poured the meat of pickling into after 2 minutes, pulled out when watery blood eliminates.In the liquid of precooking, add the material of precooking then, its material mixture ratio of precooking is by liquid 100 grams of precooking, and onion parts 0.76 gram, ginger slice 0.78 gram, chickens' extract 0.09 gram, brown granulated sugar 0.25 gram, composite phosphate 0.056 restrain greatly.
5) filter behind the liquid of precooking to such an extent that original flavor is hidden chicken soup liquid with 60 order filter clothes.The batching of having got ready and original flavor are hidden chicken soup liquid pack in the aluminium foil bag, seal.And with retorts 121 ℃ of sterilizations 7 minutes, get final product.
Embodiment 4:
1) after preliminary treatment: Jiang Zangji slaughters, plucks, cuts open the chest, cleans, remove head, internal organ etc. and can not use part, being cut into volume is 4cm
3Bulk, get chicken nugget 100 gram.
2) batching: per 100 gram chicken nuggets are got conic gymnadenia tuber 0.89 gram, matrimony vine 0.79 gram, date 2.68 grams, mushroom 0.78 gram.To prepare burden, it is for use to place after cleaning, the shaping.
3) pickle: in the Tibetan chicken block that segments, add anise, salt, brown granulated sugar, pickled 3-4 hour being lower than under 10 ℃ the temperature.The proportioning of pickling material is for hiding chicken 100 grams, anistree 0.087 gram, salt 2.6 grams, brown granulated sugar 0.97 gram.
4) precook: be after 1: 3 the water yield, to put into big onion parts, ginger slice with meat water ratio, the liquid of waiting to precook boiling was poured the meat of pickling into after 2 minutes, pulled out when watery blood eliminates.In the liquid of precooking, add the material of precooking then, its material mixture ratio of precooking is by liquid 100 grams of precooking, and onion parts 0.58 gram, ginger slice 0.65 gram, chickens' extract 0.087 gram, brown granulated sugar 0.29 gram, composite phosphate 0.087 restrain greatly.
5) filter behind the liquid of precooking to such an extent that original flavor is hidden chicken soup liquid with 60 order filter clothes.The batching of having got ready and original flavor are hidden chicken soup liquid pack in the aluminium foil bag, seal.And with retorts 121 ℃ of sterilizations 8 minutes, get final product.
Claims (1)
1. the preparation method that chicken soup is hidden in health easily is characterized in that its preparation method is: after 1) preliminary treatment: Jiang Zangji slaughters, plucks, cuts open the chest, cleans, remove head, internal organ etc. and can not use part, be cut into bulk; 2) batching: with conic gymnadenia tuber, matrimony vine, date, mushroom as preparing burden, clean, after the shaping placement for use; 3) pickle: in the Tibetan chicken block that segments, add anise, salt, brown granulated sugar, pickled 3-4 hour being lower than under 10 ℃ the temperature; 4) precook: be after 1: 3 the water yield, to put into big onion parts, ginger slice with meat water ratio, the liquid of waiting to precook boiling was poured the meat of pickling into after 2 minutes, pulled out when watery blood eliminates; In the liquid of precooking, add the material of precooking then, its material of precooking is big onion parts, ginger slice, chickens' extract, brown granulated sugar, composite phosphate; 5) filter behind the liquid of precooking to such an extent that original flavor is hidden chicken soup liquid with filter cloth, batching of having got ready and original flavor Tibetan chicken soup liquid are packed in the aluminium foil bag, seal; And with retorts 121 ℃ of sterilizations 6 minutes, get final product.
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| CN2012100973685A CN102687877A (en) | 2012-04-05 | 2012-04-05 | Convenient preparing method of health preserving Tibetan chicken soup |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885342A (en) * | 2012-10-23 | 2013-01-23 | 广东富农生物科技股份有限公司 | Mushroom chicken soup and production process thereof |
| CN103976419A (en) * | 2014-05-29 | 2014-08-13 | 天津春发生物科技集团有限公司 | Chicken-flavor instant soup and preparation method thereof |
| CN104872739A (en) * | 2015-05-08 | 2015-09-02 | 广州禾然源品牌管理有限公司 | Preparation method of double-stewed soup without boiling |
| CN106721348A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of instant chicken soup of pet and preparation method thereof |
| CN110426261A (en) * | 2019-08-27 | 2019-11-08 | 西藏鑫旺生物科技有限公司 | A kind of highland barley compounding powder detection device and its detection method |
Citations (4)
| 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 |
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN102485053A (en) * | 2010-12-06 | 2012-06-06 | 神农架林区小蓝天饮食有限责任公司 | Preparation method of rock tripe-blackbone chicken soup |
| CN102524780A (en) * | 2011-12-30 | 2012-07-04 | 湖北华丽食品有限公司 | Making method of can of native chicken soup with chestnuts |
-
2012
- 2012-04-05 CN CN2012100973685A patent/CN102687877A/en active Pending
Patent Citations (4)
| 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 |
| CN102334704A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Making method of chicken soup |
| CN102485053A (en) * | 2010-12-06 | 2012-06-06 | 神农架林区小蓝天饮食有限责任公司 | Preparation method of rock tripe-blackbone chicken soup |
| CN102524780A (en) * | 2011-12-30 | 2012-07-04 | 湖北华丽食品有限公司 | Making method of can of native chicken soup with chestnuts |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885342A (en) * | 2012-10-23 | 2013-01-23 | 广东富农生物科技股份有限公司 | Mushroom chicken soup and production process thereof |
| CN103976419A (en) * | 2014-05-29 | 2014-08-13 | 天津春发生物科技集团有限公司 | Chicken-flavor instant soup and preparation method thereof |
| CN104872739A (en) * | 2015-05-08 | 2015-09-02 | 广州禾然源品牌管理有限公司 | Preparation method of double-stewed soup without boiling |
| CN106721348A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of instant chicken soup of pet and preparation method thereof |
| CN110426261A (en) * | 2019-08-27 | 2019-11-08 | 西藏鑫旺生物科技有限公司 | A kind of highland barley compounding powder detection device and its detection method |
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Application publication date: 20120926 |