CN103263048B - Instant American ginseng chicken soup can and production method thereof - Google Patents
Instant American ginseng chicken soup can and production method thereof Download PDFInfo
- Publication number
- CN103263048B CN103263048B CN201310169554.XA CN201310169554A CN103263048B CN 103263048 B CN103263048 B CN 103263048B CN 201310169554 A CN201310169554 A CN 201310169554A CN 103263048 B CN103263048 B CN 103263048B
- Authority
- CN
- China
- Prior art keywords
- chicken
- soup
- american ginseng
- water
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an instant American ginseng chicken soup can and a production method thereof. The method comprises the following steps: blanching a whole chicken and a chicken skeleton, cutting to form blocks, boiling to respectively obtain a whole chicken block soup, a chicken skeleton soup and an American ginseng decoction, uniformly mixing the whole chicken soup, the chicken skeleton soup and the American ginseng decoction according to a ratio of whole chicken blocks to the chicken skeleton blocks to American ginseng slices which are added to each kilogram of clear water, and adding salt and monosodium glutamate; and fully dissolving, uniformly mixing, filling to a can, and sterilizing to prepare the instant American ginseng chicken soup can, wherein the boiling step is characterized in that the whole chicken soup is obtained through taking clear water according to a mass ratio of water to the whole chicken blocks of 1:1.5-1:2.2, heating to boiling, adding the chicken blocks, adding 0.01-0.02kg of ginger and 0.008-0.012kg of cut welsh onion to each kilogram of the clear water, and boiling at 85-100DEG C for 1-2h. The instant American ginseng chicken soup can has the advantages of carrying convenience, long storage period, instant eating after simple heating, abundant nutrition, and clearness and rich flavor of the chicken soup, and has the healthcare efficacies of physique strengthening, refreshing and brain strengthening.
Description
Technical field
The present invention relates to a kind of chicken soup can, particularly relate to a kind of convenience type American ginseng chicken soup can and production method thereof, be specifically a kind ofly convenient for carrying, heat American ginseng chicken soup can instant, nutritious, that there is the effect of improving the health and production method thereof.
Background technology
Chicken soup is all the good soup drink of the traditional human body of nourishing of China all the time.Chicken soup is in boiling process, and some water soluble ingredients are wherein dissolved in chicken soup gradually, and along with the prolongation of heat time, in chicken soup, the content of nutrient constantly increases.In chicken soup, contain 2% leaching nitrogen substance, wherein organic matter and inorganic matter respectively account for 50%, mainly comprise that myosin is former, carnosine, creatinine and the material such as some purine bases, amino acid.In chicken soup, also contain the nutrients such as fat, inorganic salts and vitamin.In addition, the sulphur in chicken soup and sulfohydrate give chicken soup unique local flavor.After stewed boiling, protein in chicken soup and the relative raising of inorganic salts meeting, although in chicken soup each nutriment not as chicken high, some substances wherein cause the excitement of central nervous system, stimulate stomach lining, and can promote increasing of gastric acid secretion, improve a poor appetite, promote digestion, and through boiling for a long time, various nutriments are through first one-step hydrolysis, and human body is is more easily digested and assimilated.
Chicken soup not only nutrition is delicious, and its medical value is also very high.The World Health Organization was through the research of 3 years, and to people, recommending soup food best in food is exactly chicken soup.Traditional Chinese medical theory thinks, chicken has Wen Zhongyi gas, qi-restoratives replenishing essence, and beneficial the five internal organs, strengthening the spleen and stomach, the effect of strengthening the bones and muscles, and utilize chicken soup that chicken boils its elite place especially.Along with medical science and nutrition are found its research, chicken soup also has the puerpera to lactate of impelling, alleviates cold symptoms, enteral nutrition is provided, improves the effects such as immunity, Cure of depression.
Other are had to the chicken soup nutritive value made after the edible Chinese herbal medicine of tonic effect and chicken boil altogether and health care and be worth just more outstandingly, such as Chinese caterpillar fungus chicken soup, ginseng silkie soup, mushroom chicken soup, glossy ganoderma chicken soup etc. is all nourish top grade.American Ginseng has antifatigue, strong physique, improves the effects such as body's immunity, and boiling altogether with chicken can tonifying Qi and blood after stewing soup, and produces refreshing effect to the mind, and strengthens immunity of organisms.Yet at present chicken soup mostly is family or restaurant makes, boil that process time is long, local flavor and material damage serious, carry inconvenience, storage tolerance not, corresponding production technology and operating condition are unstable, can not meet present dietary requirements and consumption habit.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, a kind of chicken and American Ginseng aromatic flavour are provided, soup juice is limpid, nutritious, long shelf-life, and is applicable to trend convenience type American ginseng chicken soup can and the production method thereof of current quick consumption.
Object of the present invention is achieved through the following technical solutions:
A production method for convenience type American ginseng chicken soup can, comprises the steps:
(1) raw material selection, clean and finishing: frozen whole chicken and chicken in jelly skeleton are thawed with flowing water, or directly use fresh full chicken and fresh chicken carcasses, decaptitate, pawl, pull out residual feather, wash away the spots such as bloodstain, drain stand-by; American Ginseng is cleaned, is dried, section; After the peeling such as ginger, shallot, cleaning, drain; Matrimony vine, red date are cleaned, are dried;
(2) fly water: full chicken and chicken carcasses after respectively step (1) being processed fly water;
(3) stripping and slicing
(4) infusion: get clear water according to water and the ratio that full chicken nugget mass ratio is 1:1.5～1:2.2, be heated to boiling, add chicken nugget, and according to the ginger and the segment shallot that add 0.01～0.02kg and 0.008～0.012kg in every kg clear water, infusion 1～2h at 85～100 ℃, obtains full Diced chicken soup;
The ratio that is 1:1.5～1:2.2 according to water and chicken carcasses piece mass ratio is got clear water, is heated to boiling, adds chicken carcasses piece, adds ginger and the segment shallot of 0.013～0.025kg and 0.01～0.02kg in every kg clear water, infusion 2～3h at 85～100 ℃; Filter and remove chicken carcasses foreign material, filtrate is chicken carcasses soup;
Ratio according to 0.01～0.02kg in every kg clear water is got American Ginseng sheet, and infusion 0.5～1.5h at 85～100 ℃, obtains American Ginseng water;
(5) mix, allocate: the full chicken nugget adding according to every kg clear water, chicken carcasses piece and American Ginseng sheet ratio, mix described full Diced chicken soup, chicken carcasses soup and American Ginseng water, according to adding 8～15g salt and 2～6g monosodium glutamate in every kg mixing soup; Fully dissolve and mix;
(6) tinning: according to adding the matrimony vine of red date and the 10～20g of 5～10g in every kg mixing soup, and mixing soup is added in tank while hot, add chicken nugget and American Ginseng sheet, to make solid content in soup be gross weight 25～35%;
(7) sterilization: by sterilization after the can-food sealing after tinning, cleaning of evaporator, make finished product.
For further realizing the object of the invention, the water that flies of full chicken also burns to boiling for getting clear water according to water and the ratio that chicken mass ratio is 1:1.5～1:2 entirely, add the full chicken after finishing, boiling boiling 2min～4min, after boiling, pull out immediately, with cold water soak 1～2min, repeat 2～4 times, drain after cooling stand-by.
The water that flies of chicken carcasses is got chicken carcasses and clear water for the ratio that is 1:1.5～1:2 in water and chicken carcasses mass ratio, and clear water burns to boiling, adds chicken carcasses, boiling boiling 30s～2min, pulls out after boiling immediately, with cold water soak 30s～1min, repeat 2～4 times, drain after cooling stand-by.
Described stripping and slicing is that to cut growth * wide be the fritter of (1.5～2.5) cm * (1.5～2.5) cm by flying full chicken after water and chicken carcasses.
Described chicken carcasses is that full chicken is through cutting apart the remainder of rejecting after chicken wings, Fresh Grade Breast, chicken leg meat.
Described sterilization is to keep 25～40min at 110～121 ℃.
A convenience type American ginseng chicken soup can, is made by the above-mentioned production method of stating.
Compared with prior art, tool has the following advantages and beneficial effect in the present invention:
1, technique of the present invention is reasonable, and convenient operation is applicable to suitability for industrialized production.Gained chicken soup can carries and is edible all very convenient, and storage period can reach 3～4 months.
2, gained chicken soup can solid content of the present invention reaches 25～35%, and chicken and American ginseng are with rich flavor, and soup juice is limpid, and the fresh perfume (or spice) of entrance, has the health-care efficacies such as refreshing and brain nourishing.
Because above-mentioned, the present invention proposes a kind of convenience type American ginseng chicken soup can and production method thereof, this product not only easy to carry, storage period is long, after simple heating, it is edible, nutritious, chicken soup is limpid, with rich flavor, and have build up health, the health-care efficacy of refreshing and brain nourishing.Easy to carry, edible simple.
The specific embodiment
For understanding better the present invention, below in conjunction with embodiment, the present invention will be further described, and inventor, by furtheing investigate and testing, has had many successful embodiment, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
(1) raw material selection, cleaning and finishing
Frozen whole chicken and chicken in jelly skeleton are thawed with flowing water, decaptitate, pawl, pull out residual feather, wash away the spots such as bloodstain, drain stand-by.American Ginseng is cleaned, is dried, section.After the peeling such as ginger, shallot, cleaning, drain.Matrimony vine, red date are cleaned, are dried.
(2) fly water
Get clear water 7.5kg and burn to boiling, add the full chicken after finishing, heavy 5kg, boiling boiling 2min, pulls out after boiling immediately, uses cold water soak 1min, repeats 2 times, drains after cooling stand-by.
Get chicken carcasses 5kg (full chicken is through cutting apart the remainder of rejecting after chicken wings, Fresh Grade Breast, chicken leg meat), fly water process with full chicken, flying the water time is 30s, after boiling, pulls out immediately, uses cold water soak 30s, repeats 2 times, drains after cooling stand-by.
(3) stripping and slicing
The full chicken flying after water is cut into the fritter that length and width are about 2cm * 2cm with chicken carcasses, stand-by.
(4) infusion
Get 11kg clear water and be heated to boiling, add chicken nugget and 0.22kg ginger slice and 0.132kg segment shallot, infusion 1.5h at 100 ℃, obtains full Diced chicken soup.
Get 7.5kg clear water and be heated to boiling, add chicken carcasses piece and 0.0975kg ginger slice and 0.075kg segment shallot, infusion 3h at 85 ℃.Filter foreign material such as removing chicken carcasses, filtrate is chicken carcasses soup.
In 2kg clear water, add 0.02kg American Ginseng, infusion 1.5h at 85 ℃, obtains American Ginseng water.
(5) mix, allocate
Above-mentioned full Diced chicken soup, chicken carcasses soup and American Ginseng water are mixed, according to the ratio of 8g salt, 2g monosodium glutamate in every kg mixing soup, in soup, add flavoring, make it fully dissolve and mix.
(6) tinning
Ratio according to 10g red date and 10g matrimony vine in every kg mixing soup adds red date and matrimony vine respectively in disinfection tank, and mixing soup is added in tank while hot, making gross weight is 250g, wherein add chicken nugget and appropriate American Ginseng sheet, making the solid content (chicken nugget, chicken carcasses piece and American Ginseng sheet) in soup is 25% of gross weight.
(7) sterilization
By after the can-food sealing after tinning at 110 ℃ sterilization 40min, sterilization finishes to be finished product by cleaning of evaporator, labeling.
Finished product soup Determination of Free Amino Acids is 109mg/100mL left and right, and total nitrogen content is up to 1320mg/100mL left and right, and the fresh perfume (or spice) of chicken soup entrance, is beneficial to absorption of human body.American Ginseng aromatic flavour in soup, also contains 25% solid content, nutritious.This soup combines the effect of chicken soup and American Ginseng, therefore has the effects such as refreshing and brain nourishing, is a kind of healthy soup drink of instant edible.
After sterilization, finished product soup reaches the requirement of commercial sterilization, and storage period can reach 3～4 months.
Embodiment 2
(1) raw material selection, cleaning and finishing
Get fresh full chicken and fresh chicken carcasses, decaptitate, pawl, pull out residual feather, wash away the spots such as bloodstain, drain stand-by.American Ginseng is cleaned, is dried, section.After the peeling such as ginger, shallot, cleaning, drain.Matrimony vine, red date are cleaned, are dried.
(2) fly water
Get clear water 9kg and burn to boiling, add the full chicken 5kg after finishing, boiling boiling 3min, pulls out after boiling immediately, uses cold water soak 1.5min, repeats 4 times, drains after cooling stand-by.
Get chicken carcasses 5kg, fly water process with full chicken, flying the water time is 1.5min, after boiling, pulls out immediately, uses cold water soak 50s, repeats 4 times, drains after cooling stand-by.
(3) stripping and slicing
The full chicken flying after water is cut into the fritter that length and width are about 1.5cm * 1.5cm with chicken carcasses, stand-by.
(4) infusion
Get 9kg clear water and be heated to boiling, add chicken nugget and 0.12kg ginger slice and 0.1kg segment shallot, infusion 1h at 95 ℃, obtains full Diced chicken soup.
Get 9kg clear water and be heated to boiling, add chicken carcasses piece and 0.15kg ginger slice and 0.13kg segment shallot, infusion 2.5h at 95 ℃.Filter foreign material such as removing chicken carcasses, filtrate is chicken carcasses soup.
In 2.5kg clear water, add 0.04kg American Ginseng, infusion 0.5h at 95 ℃, obtains American Ginseng water.
(5) mix, allocate
Above-mentioned full Diced chicken soup, chicken carcasses soup and American Ginseng water are mixed, according to the ratio of 12g salt, 6g monosodium glutamate in every kg mixing soup, in soup, add flavoring, make it fully dissolve and mix.
(6) tinning
Ratio according to red date 8g and matrimony vine 14g in every kg mixing soup adds red date and matrimony vine respectively in disinfection tank, and mixing soup is added in tank while hot, making gross weight is 250g, wherein adds chicken nugget and appropriate American Ginseng sheet, and to make solid content in soup be gross weight 30%.
(7) sterilization
By after the can-food sealing after tinning at 115 ℃ sterilization 35min, sterilization finishes to be finished product by cleaning of evaporator, labeling.
Finished product soup Determination of Free Amino Acids is about 121mg/100mL, and total nitrogen content is up to 1475mg/100mL left and right, the fresh perfume (or spice) of chicken soup entrance, and American Ginseng aromatic flavour, also contains 30% solid content, nutritious, has the effects such as refreshing and brain nourishing.
Embodiment 3
(1) raw material selection, cleaning and finishing
Frozen whole chicken and chicken in jelly skeleton are thawed with flowing water, decaptitate, pawl, pull out residual feather, wash away the spots such as bloodstain, drain stand-by.American Ginseng is cleaned, is dried, section.After the peeling such as ginger, shallot, cleaning, drain.Matrimony vine, red date are cleaned, are dried.
(2) fly water
Get clear water 10kg and burn to boiling, add the full chicken 5kg after finishing, boiling boiling 4min, pulls out after boiling immediately, uses cold water soak 2min, repeats 3 times, drains after cooling stand-by.
Get chicken carcasses 5kg, fly water process with full chicken, flying the water time is 2min, after boiling, pulls out immediately, uses cold water soak 1min, repeats 3 times, drains after cooling stand-by.
(3) stripping and slicing
The full chicken flying after water is cut into the fritter that length and width are about 2.5cm * 2.5cm with chicken carcasses, stand-by.
(4) infusion
Get 7.5kg clear water and be heated to boiling, add chicken nugget and 0.075kg ginger slice and 0.06kg segment shallot, infusion 2h at 85 ℃, obtains full Diced chicken soup.
Get 11kg clear water and be heated to boiling, add chicken carcasses piece and 0.2kg ginger slice and 0.18kg segment shallot, infusion 2h at 100 ℃.Filter foreign material such as removing chicken carcasses, filtrate is chicken carcasses soup.
In 3kg clear water, add 0.06kg American Ginseng, infusion 1h at 100 ℃, obtains American Ginseng water.
(5) mix, allocate
Above-mentioned full Diced chicken soup, chicken carcasses soup and American Ginseng water are mixed, according to the ratio of 15g salt, 4g monosodium glutamate in every kg mixing soup, in soup, add flavoring, make it fully dissolve and mix.
(6) tinning
Ratio according to 5g red date and 20g matrimony vine in every kg mixing soup adds red date and matrimony vine respectively in disinfection tank, and mixing soup is added in tank while hot, making gross weight is 250g, wherein adds chicken nugget and appropriate American Ginseng sheet, and to make solid content in soup be gross weight 35%.
(7) sterilization
By after the can-food sealing after tinning at 121 ℃ sterilization 25min, sterilization finishes to be finished product by cleaning of evaporator, labeling.
Finished product soup Determination of Free Amino Acids is about 117mg/100mL, and total nitrogen content is up to 1385mg/100mL left and right, the fresh perfume (or spice) of chicken soup entrance, and American Ginseng aromatic flavour, also contains 35% solid content, nutritious, has the effects such as refreshing and brain nourishing.
Embodiment 4
(1) raw material selection, cleaning and finishing
Frozen whole chicken and chicken in jelly skeleton are thawed with flowing water, decaptitate, pawl, pull out residual feather, wash away the spots such as bloodstain, drain stand-by.American Ginseng is cleaned, is dried, section.After the peeling such as ginger, shallot, cleaning, drain.Matrimony vine, red date are cleaned, are dried.
(2) fly water
Get clear water 8kg and burn to boiling, add the full chicken 5kg after finishing, boiling boiling 3min, pulls out after boiling immediately, uses cold water soak 1.5min, repeats 3 times, drains after cooling stand-by.
Get chicken carcasses 5kg, fly water process with full chicken, flying the water time is 1min, after boiling, pulls out immediately, uses cold water soak 40s, repeats 3 times, drains after cooling stand-by.
(3) stripping and slicing
The full chicken flying after water is cut into the fritter that length and width are about 2cm * 2cm with chicken carcasses, stand-by.
(4) infusion
Get 10kg clear water and be heated to boiling, add chicken nugget and 0.12kg ginger slice and 0.1kg segment shallot, infusion 2h at 90 ℃, obtains full Diced chicken soup.
Get 10kg clear water and be heated to boiling, add chicken carcasses piece and 0.25kg ginger slice and 0.2kg segment shallot, infusion 3h at 90 ℃.Filter foreign material such as removing chicken carcasses, filtrate is chicken carcasses soup.
In 2kg clear water, add 0.036kg American Ginseng, infusion 1h at 90 ℃, obtains American Ginseng water.
(5) mix, allocate
Above-mentioned full Diced chicken soup, chicken carcasses soup and American Ginseng water are mixed, according to the ratio of 10g salt, 4g monosodium glutamate in every kg mixing soup, in soup, add flavoring, make it fully dissolve and mix.
(6) tinning
Ratio according to red date 7g and matrimony vine 15g in every kg mixing soup adds red date and matrimony vine respectively in disinfection tank, and mixing soup is added in tank while hot, making gross weight is 250g, wherein adds chicken nugget and appropriate American Ginseng sheet, and to make solid content in soup be gross weight 30%.
(7) sterilization
By after the can-food sealing after tinning at 115 ℃ sterilization 35min, sterilization finishes to be finished product by cleaning of evaporator, labeling.
Finished product soup Determination of Free Amino Acids is about 107mg/100mL, and total nitrogen content is up to 1285mg/100mL left and right, the fresh perfume (or spice) of chicken soup entrance, and American Ginseng aromatic flavour, also contains 35% solid content, nutritious, has the effects such as refreshing and brain nourishing.
Claims (7)
1. a production method for convenience type American ginseng chicken soup can, is characterized in that comprising the steps:
(1) raw material selection, clean and finishing: frozen whole chicken and chicken in jelly skeleton are thawed with flowing water, or directly use fresh full chicken and fresh chicken carcasses, decaptitate, pawl, pull out residual feather, wash away the spots such as bloodstain, drain stand-by; American Ginseng is cleaned, is dried, section; After the peeling such as ginger, shallot, cleaning, drain; Matrimony vine, red date are cleaned, are dried;
(2) fly water: full chicken and chicken carcasses after respectively step (1) being processed fly water;
(3) stripping and slicing
(4) infusion: get clear water according to water and the ratio that full chicken nugget mass ratio is 1:1.5～1:2.2, be heated to boiling, add chicken nugget, and according to the ginger and the segment shallot that add 0.01～0.02kg and 0.008～0.012kg in every kg clear water, infusion 1～2h at 85～100 ℃, obtains full Diced chicken soup;
The ratio that is 1:1.5～1:2.2 according to water and chicken carcasses piece mass ratio is got clear water, is heated to boiling, adds chicken carcasses piece, adds ginger and the segment shallot of 0.013～0.025kg and 0.01～0.02kg in every kg clear water, infusion 2～3h at 85～100 ℃; Filter and remove chicken carcasses foreign material, filtrate is chicken carcasses soup;
Ratio according to 0.01～0.02kg in every kg clear water is got American Ginseng sheet, and infusion 0.5～1.5h at 85～100 ℃, obtains American Ginseng water;
(5) mix, allocate: the full chicken nugget adding according to every kg clear water, chicken carcasses piece and American Ginseng sheet ratio, mix described full Diced chicken soup, chicken carcasses soup and American Ginseng water, according to adding 8～15g salt and 2～6g monosodium glutamate in every kg mixing soup; Fully dissolve and mix;
(6) tinning: according to adding the matrimony vine of red date and the 10～20g of 5～10g in every kg mixing soup, and mixing soup is added in tank while hot, add chicken nugget and American Ginseng sheet, to make solid content in soup be gross weight 25～35%;
(7) sterilization: by sterilization after the can-food sealing after tinning, cleaning of evaporator, make finished product.
2. the production method of convenience type American ginseng chicken soup can according to claim 1, it is characterized in that: the water that flies of full chicken also burns to boiling for getting clear water according to water and the ratio that chicken mass ratio is 1:1.5～1:2 entirely, add the full chicken after finishing, boiling boiling 2min～4min, after boiling, pull out immediately, with cold water soak 1～2min, repeat 2～4 times, drain after cooling stand-by.
3. the production method of convenience type American ginseng chicken soup can according to claim 1, it is characterized in that: in order to be 1:1.5～1:2 in water and chicken carcasses mass ratio, ratio is got chicken carcasses and clear water to the water that flies of chicken carcasses, clear water burns to boiling, add chicken carcasses, boiling boiling 30s～2min, pulls out after boiling immediately, with cold water soak 30s～1min, repeat 2～4 times, drain after cooling stand-by.
4. the production method of convenience type American ginseng chicken soup can according to claim 1, is characterized in that: described stripping and slicing is that to cut growth * wide be the fritter of (1.5～2.5) cm * (1.5～2.5) cm by flying full chicken after water and chicken carcasses.
5. the production method of convenience type American ginseng chicken soup can according to claim 1, is characterized in that: described chicken carcasses is that full chicken is through cutting apart the remainder of rejecting after chicken wings, Fresh Grade Breast, chicken leg meat.
6. the production method of convenience type American ginseng chicken soup can according to claim 1, is characterized in that: described sterilization is to keep 25～40min at 110～121 ℃.
7. a convenience type American ginseng chicken soup can, is characterized in that it is made by production method described in claim 1-6 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310169554.XA CN103263048B (en) | 2013-05-06 | 2013-05-06 | Instant American ginseng chicken soup can and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310169554.XA CN103263048B (en) | 2013-05-06 | 2013-05-06 | Instant American ginseng chicken soup can and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103263048A CN103263048A (en) | 2013-08-28 |
| CN103263048B true CN103263048B (en) | 2014-09-10 |
Family
ID=49006750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310169554.XA Active CN103263048B (en) | 2013-05-06 | 2013-05-06 | Instant American ginseng chicken soup can and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103263048B (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141878B (en) * | 2013-02-05 | 2015-04-22 | 金世光 | Normal-temperature instant nutrient chicken soup and method for making same |
| CN103622063B (en) * | 2013-12-18 | 2016-01-27 | 卢仁华 | The preparation method of hippocampus ginseng chicken special efficacy herbal cuisine soup |
| CN104473246A (en) * | 2014-05-06 | 2015-04-01 | 南京中医药大学 | Sport fatigue resistant ginseng and young pigeon soup and preparation method thereof |
| CN104013039A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Chicken soup for old people and preparation method thereof |
| CN104223212B (en) * | 2014-09-15 | 2017-04-05 | 河南省淇县永达食业有限公司 | A kind of processing method of portable chicken soup |
| CN106465850A (en) * | 2015-08-21 | 2017-03-01 | 彭万里 | A kind of meat-based product formula and its brewing method |
| CN105285744A (en) * | 2015-09-24 | 2016-02-03 | 许明记 | Qi supplementing and yin nourishing stewed local chicken |
| CN106805136A (en) * | 2015-11-30 | 2017-06-09 | 张恩林 | A kind of rich germanium black-bone chicken canned meat and preparation method thereof |
| CN106690209A (en) * | 2016-11-17 | 2017-05-24 | 嵩县农垦爬树鸡科技服务有限公司 | Canned chicken soup preparing method |
| CN106937725A (en) * | 2017-04-06 | 2017-07-11 | 鹤壁市永达美源食品有限公司 | A kind of preparation method of fried sandwich Tofu pudding chicken soup |
| CN109170753A (en) * | 2018-10-30 | 2019-01-11 | 广西万寿谷投资集团股份有限公司 | A kind of ginseng silkie soup and its production technology |
| CN109170754A (en) * | 2018-10-30 | 2019-01-11 | 广西万寿谷投资集团股份有限公司 | A kind of seafood chicken soup and its production technology |
| 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 |
| CN110122820A (en) * | 2019-06-27 | 2019-08-16 | 南京新润食品集团有限公司 | A kind of new processing technology of old hen soup |
| CN111011795A (en) * | 2019-11-22 | 2020-04-17 | 中国农业科学院农产品加工研究所 | Medicated diet chicken soup product and processing method thereof |
| CN111567776A (en) * | 2020-06-10 | 2020-08-25 | 江苏特味浓生物技术开发有限公司 | Method for preparing health concentrated chicken soup by enzymolysis |
| CN111838564A (en) * | 2020-06-11 | 2020-10-30 | 广东温氏佳味食品有限公司 | Method for recycling marinated water of sliced boiled chicken |
| 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 |
| CN113229463A (en) * | 2021-04-30 | 2021-08-10 | 贵州丰瑞嘉创农业科技发展有限公司 | Health-preserving roxburgh rose and chicken food and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548776A (en) * | 2009-04-21 | 2009-10-07 | 江苏省农业科学院 | Quick-freezing type herbal cuisine hen clay pot and industrial processing technique thereof |
| 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 |
| CN102028171A (en) * | 2010-10-22 | 2011-04-27 | 河南省淇县永达食业有限公司 | Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws |
| CN102246941A (en) * | 2011-07-18 | 2011-11-23 | 广东富农生物科技股份有限公司 | Chicken bone plain soup and preparing method thereof |
| CN102919911A (en) * | 2012-11-16 | 2013-02-13 | 赵丽 | Healthcare nourishing soup capable of tonifying Qi, invigorating circulation of blood and nourishing skin |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100223689B1 (en) * | 1997-03-19 | 1999-10-15 | 김홍국 | The manufacturing process for instant type boiled chicken |
| KR20040024943A (en) * | 2002-09-17 | 2004-03-24 | 임상순 | Manufacturing method of Boyang Samgyetang |
-
2013
- 2013-05-06 CN CN201310169554.XA patent/CN103263048B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548776A (en) * | 2009-04-21 | 2009-10-07 | 江苏省农业科学院 | Quick-freezing type herbal cuisine hen clay pot and industrial processing technique thereof |
| 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 |
| CN102028171A (en) * | 2010-10-22 | 2011-04-27 | 河南省淇县永达食业有限公司 | Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws |
| CN102246941A (en) * | 2011-07-18 | 2011-11-23 | 广东富农生物科技股份有限公司 | Chicken bone plain soup and preparing method thereof |
| CN102919911A (en) * | 2012-11-16 | 2013-02-13 | 赵丽 | Healthcare nourishing soup capable of tonifying Qi, invigorating circulation of blood and nourishing skin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103263048A (en) | 2013-08-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103263048B (en) | Instant American ginseng chicken soup can and production method thereof | |
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN103393135B (en) | Preparation method of nourished chicken feet | |
| CN103734571A (en) | Functional food for conditioning postpartum women and its preparation method | |
| CN104305095A (en) | Sturgeon hotpot bottom material and preparation method thereof | |
| CN105581272A (en) | Production process of duck seasoned with soy sauce | |
| CN105558161A (en) | Tibetan buttered tea powder making method | |
| CN103271328B (en) | Processing method of nostoc commune goose meat sauce | |
| CN104621540A (en) | Flavored chilli sauce and preparation method thereof | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| CN104856097A (en) | Preparation method for egg roll with fresh shrimps | |
| CN105982101A (en) | Five-spiced walnut kernels and processing technology thereof | |
| CN103330099A (en) | Health-care bean curd boiled-dumpling and preparation method thereof | |
| CN111513281A (en) | Instant ginseng chicken soup and preparation method thereof | |
| CN102578555A (en) | Edible fungi health maintenance powder and processing method thereof | |
| CN105192783A (en) | Nutritious tomato and gadus fishbone soup and making method thereof | |
| CN105433116A (en) | Laver and minced garlic fresh chili sauce and preparation method thereof | |
| CN104286984A (en) | Chinese chestnut paste | |
| KR101194142B1 (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| CN103610186A (en) | Arrowhead beverage and preparation method thereof | |
| CN103005486A (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat | |
| CN103549563B (en) | A kind of have composite soup block condiment strengthening immunity and antifatigue and preparation method thereof | |
| CN105077402A (en) | Postpartum blood replenishing nutrition soup and making method thereof | |
| CN105876460A (en) | Production method of cordyceps militaris salted pork in jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |