CN102885342A

CN102885342A - Mushroom chicken soup and production process thereof

Info

Publication number: CN102885342A
Application number: CN2012104212043A
Authority: CN
Inventors: 肖峰
Original assignee: GUANGDONG FOODNOON BIOTECH CO Ltd
Current assignee: GUANGDONG FOODNOON BIOTECH CO Ltd
Priority date: 2012-10-23
Filing date: 2012-10-23
Publication date: 2013-01-23

Abstract

The invention discloses a mushroom chicken soup and a production process thereof. The mushroom chicken soup is produced from a chicken as raw material and auxiliary materials including dry mushroom, ginger, boxthorn fruit, salt, potassium sorbate and monosodium glutamate. The production process comprises the steps of putting the chicken and water into a cooking extraction pot and carrying out heating extraction at normal temperature, then adding the dry mushroom, the ginger and the boxthorn fruit, continuously heating for extraction, filtering the soup slag and pumping the soup into a blending tank through a pipe, then adding salt, potassium sorbate and monosodium glutamate for seasoning, carrying out pasteurization and finally carrying out sterile filling to obtain the product. The mushroom chicken soup prepared by the production process is original in flavor and has long quality guarantee period; and as a seasoning product, both the production cost and the price are lower than the production cost and the price of the pure chicken meal.

Description

A kind of mushroom chicken soup and production technology thereof

Technical field

The present invention relates to a kind of chicken soup and production technology thereof.

Background technology

The product that many soup classes are arranged in the market, but all be as main take composite flavouring powder soup stock, eat after adding the hot water dissolving, the main component of this series products obtains by spray-drying or other dried forms, and then the flavoring that adds other is composited, and therefore with the chicken soup of genuineness gap arranged still.If can develop the low and chicken soup of genuine, nutritious and long shelf-life again of a kind of price comparison, adopt portable inner wrapping, through mild heat or to add a small amount of hot water namely drinkable, be bound to be subject to the welcome in market.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of cheap, slight concentrated, long shelf-life, genuine mushroom chicken soup, with the demand of satisfying the market.

Purpose of the present invention is achieved by the following technical solutions: it is that raw material is made that a kind of mushroom chicken soup adopts the chicken, water, dried thin mushroom, ginger, the fruit of Chinese wolfberry, salt, potassium sorbate and the monosodium glutamate that cut open wash clean and remove head, neck, claw, internal organ and anus, each raw material weight proportioning is: the chicken 1000g that cuts open wash clean and removal head, neck, claw, internal organ and anus, water 2800-3200g, dried thin mushroom 20-30g, ginger 5-10g, fruit of Chinese wolfberry 8-15g, salt 45-55g, potassium sorbate 1g, monosodium glutamate 28-32g.

Another object of the present invention has provided a kind of production technology of mushroom chicken soup, and this production technology comprises the step of following order:

1, take by weighing raw material, raw material is divided into three parts, and first is the chicken 1000g that cuts open wash clean and remove head, neck, claw, internal organ and anus, water 2800-3200g; Second portion is dried thin mushroom 20-30g, ginger 5-10g, fruit of Chinese wolfberry 8-15g; Third part salt 45-55g, potassium sorbate 1g, monosodium glutamate 28-32g; After dried thin mushroom soaked and ginger cut into slices;

2, heating is extracted: first's raw material is dropped into heating extraction under normal pressure in the boiling extractor, temperature is controlled at 97-100 ℃ of insulation 3 hours, stirred once every 1 hour, in heating process, utilize the boiling of water chicken is broken up and to roll, so that chicken can be well-done, and can extract nutritional labeling and flavor substance;

3, continuing heating extracts: add the second portion raw material in the boiling extractor, under the normal pressure temperature be controlled at 90-95 ℃ again laser heating extracted 2 hours, stirred once every 1 hour, the compositions such as most of flavor substance, protein, fat and collagen in the assurance raw material extract to be finished, then filter the soup slag, soup stock is evacuated to blend tank;

4, the third part raw material is joined in the blend tank, stir and make its dissolving;

5, pasteurize: in blend tank, soup base heating is carried out pasteurize to 65-68 ℃ of maintenance half an hour, last sterile filling becomes finished product.

All carrying out under normal pressure in the whole boiling leaching process, is in order to obtain genuine soup, the mushroom chicken Tangyuan County juice original flavor for preparing with this production technology, chicken gives off a strong fragrance, nutritious, long shelf-life is to meet the instant off-the-shelf that family uses fully.

The specific embodiment

Embodiment 1

Take by weighing first raw material: cut open three yellow chicken 1000g of wash clean and removal head, neck, claw, internal organ and anus, water 3000g, dried thin mushroom 25g, ginger 5g, fruit of Chinese wolfberry 10g, salt 50g, potassium sorbate 1g, monosodium glutamate 30g; Then the dried thin mushroom immersion is rear and ginger is cut into slices; Three yellow chickens and the water that then will cut open wash clean and removal head, neck, claw, internal organ and anus drop in the boiling extractor, temperature is heated to 97 ℃ and kept 3 hours under normal pressure, stirred once every 1 hour, in heating process, utilize the boiling of water chicken is broken up and to roll, so that chicken can be well-done, and can extract nutritional labeling and flavor substance; Then in the boiling extractor, add dried thin mushroom, the Jiang Li fruit of Chinese wolfberry, under normal pressure, continue to be heated to 92 ℃ of temperature and kept 2 hours, stirred once every 1 hour, guarantee that the compositions such as most of flavor substance, protein, fat and the collagen extraction in the raw material is finished; Filter the soup slag, soup stock is evacuated to blend tank; Salt, potassium sorbate and monosodium glutamate are joined in the blend tank, stir and make its dissolving; Soup base heating to 68 ℃ and keep half an hour, last sterile filling obtains finished product.

Embodiment 2

Take by weighing first raw material: cut open three yellow chicken 1000g of wash clean and removal head, neck, claw, internal organ and anus, water 2800g, dried thin mushroom 20g, ginger 5g, fruit of Chinese wolfberry 8g, salt 45g, potassium sorbate 1g, monosodium glutamate 28g; Then the dried thin mushroom immersion is rear and ginger is cut into slices; Three yellow chickens and the water that then will cut open wash clean and removal head, neck, claw, internal organ and anus drop in the boiling extractor, temperature is heated to 98 ℃ and kept 3 hours under normal pressure, stirred once every 1 hour, in heating process, utilize the boiling of water chicken is broken up and to roll, so that chicken can be well-done, and can extract nutritional labeling and flavor substance; Then in the boiling extractor, add dried thin mushroom, ginger and the fruit of Chinese wolfberry, under normal pressure, continue to be heated to 90 ℃ of temperature and kept 2 hours, stirred once every 1 hour, guarantee that the compositions such as most of flavor substance, protein, fat and the collagen extraction in the raw material is finished; Filter the soup slag, soup stock is evacuated to blend tank; Salt, potassium sorbate 1g and monosodium glutamate are joined in the blend tank, stir and make its dissolving; Soup base heating to 68 ℃ is kept half an hour, and last sterile filling obtains finished product.

Embodiment 3

Take by weighing first raw material: cut open three yellow chicken 1000g of wash clean and removal head, neck, claw, internal organ and anus, water 3200g, dried thin mushroom 30g, ginger 10g, fruit of Chinese wolfberry 15g, salt 55g, monosodium glutamate 32g; Then the dried thin mushroom immersion is rear and ginger is cut into slices; Three yellow chickens and the water that then will cut open wash clean and removal head, neck, claw, internal organ and anus drop in the boiling extractor, temperature is heated to 100 ℃ and kept 3 hours under normal pressure, stirred once every 1 hour, in heating process, utilize the boiling of water chicken is broken up and to roll, so that chicken can be well-done, and can extract nutritional labeling and flavor substance; Then in the boiling extractor, add dried thin mushroom, ginger and the fruit of Chinese wolfberry, under normal pressure, continue to be heated to 92 ℃ and kept 2 hours, stirred once every 1 hour, guarantee that the compositions such as most of flavor substance, protein, fat and the collagen extraction in the raw material is finished; Filter the soup slag, soup stock is evacuated to blend tank; Salt and monosodium glutamate are joined in the blend tank, stir and make its dissolving; Soup base heating to 65 ℃ is kept half an hour, and last sterile filling obtains finished product.

Claims

1. mushroom chicken soup, be made take the chicken, water, dried thin mushroom, ginger, the fruit of Chinese wolfberry, salt, potassium sorbate and the monosodium glutamate that cut open wash clean and remove head, neck, claw, internal organ and anus as raw material, each raw material weight proportioning is: the chicken 1000g that cuts open wash clean and removal head, neck, claw, internal organ and anus, water 2800-3200g, dried thin mushroom 20-30g, ginger 5-10g, fruit of Chinese wolfberry 8-15g, salt 45-55g, monosodium glutamate 28-32g, potassium sorbate 1g.

2. a kind of mushroom chicken soup according to claim 1 is characterized in that described chicken is three yellow chickens.

3. the production technology of a mushroom chicken soup, this production technology comprises the step of following order:

(1), take by weighing raw material, raw material is divided into three parts, first is the chicken 1000g that cuts open wash clean and remove head, neck, claw, internal organ and anus, water 2800-3200g; Second portion is dried thin mushroom 20-30g, ginger 5-10g, fruit of Chinese wolfberry 8-15g; Third part salt 45-55g, monosodium glutamate 28-32g, potassium sorbate 1g; After dried thin mushroom soaked and ginger cut into slices;

(2), heating is extracted: first's raw material is dropped into heating extraction under normal pressure in the boiling extractor, and temperature is controlled at 97-100 ℃ of insulation 3 hours, stirs once every 1 hour;

(3), continue heating and extract: in the boiling extractor, add the second portion raw material, under normal pressure temperature be controlled at 90-95 ℃ again laser heating extracted 2 hours, every stirring in 1 hour once, then filter the soup slag, soup stock is evacuated to blend tank;

(4), the third part raw material is joined in the blend tank, stir and make its dissolving;

(5), pasteurize: in blend tank, soup base heating is carried out pasteurize to 65-68 ℃ of maintenance half an hour, last sterile filling becomes finished product.