CN104223212B - A kind of processing method of portable chicken soup - Google Patents
A kind of processing method of portable chicken soup Download PDFInfo
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- CN104223212B CN104223212B CN201410467378.2A CN201410467378A CN104223212B CN 104223212 B CN104223212 B CN 104223212B CN 201410467378 A CN201410467378 A CN 201410467378A CN 104223212 B CN104223212 B CN 104223212B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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Abstract
The invention discloses a kind of processing method of portable chicken soup, the process operation flow process combined using traditional chicken soup preparation method and modern biotechnology technique, preferred chilled chicken bone, purified water, fresh shallot, ginger and natural flavor are added extraction exclusive clamps layer pressure pan to carry out extracting, stand, concentrate, the concentrated type chicken soup of seasoning, it is distributed into disposable capsule and packaging bag, family and trip, tourism is facilitated to eat, but personal taste adds 20 to 30 times of warm water or hot water directly to drink, and can also make family's cooking, following nutrition chicken soup.This product remains natural nutrient content in bone and marrow to greatest extent, and rich in protein, several amino acids and trace element needed by human, fragrance is naturally mellow.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing method of portable chicken soup.
Background technology
At present chicken bone is extracted by chicken soup processing enterprise, is concentrated to give nutritious bone extract, directly or enters one
Step is processed into the purpose compound flavour enhancer of various local flavors, and such as chickens' extract, concentrated chicken-juice, bone soup chafing dish material etc. are added to various meat systems
In product, pot foods, the food and drink and food service industry such as cook, stew.So can not be by our traditional nourishings for boiling in the family
The chicken soup industrialized production of health and directly drink.This application technology utilizes traditional chicken soup preparation method and modern biotechnology
The process operation flow process that technique combines, preferred chilled chicken bone, purified water, fresh shallot, ginger and natural flavor are added
Enter to extract exclusive clamps layer pressure pan carry out extracting, stand, concentrate, the concentrated type chicken soup of seasoning, be distributed into disposable capsule
And packaging bag, facilitate family and trip, tourism to eat, add 20 to 30 times of warm water or hot water directly to drink according to personal taste
With, can also make family's cooking, following nutrition chicken soup, this product is easy to carry, eat simple to operate, nutrient health, maximum limit
Degree remains natural nutrient content in bone and marrow, rich in protein, several amino acids and trace element needed by human,
Fragrance is naturally mellow.
The content of the invention
It is an object of the invention to provide a kind of processing method of portable chicken soup, using chicken bone and water under high pressure medium temperature condition
Extraction, again pressure release, intensification extraction, separation, concentration, the chicken soup being convenient for carrying for reconciling, abundant food variety, is consumption
Person provides the more convenient, chicken soup of nutrition.
For achieving the above object, the present invention is employed the following technical solutions：
A kind of processing method of portable chicken soup, step are as follows：
（1）Pretreatment of raw material：190 ~ 210 weight portion of chicken carcasses rolls into chunky shape and is put in pot for solvent extraction, is subsequently adding 5 ~ 7 weights
Amount part onion parts and 3 ~ 5 weight portion gingers, in pot for solvent extraction add water logging to cross raw material, are warming up to 45 ~ 65 DEG C, after standing 5 ~ 15 minutes
Put net watery blood（Can not be by oil releasing during collapse due to massive hemorrhage）；
（2）Extract：Add water in pot for solvent extraction 200 ~ 300 weight portions, and 93 ~ 97 DEG C are warming up in 30 ~ 40 minutes, keeps micro-boiling
It is closed after rising 25 ~ 35 minutes, then 117 DEG C～119 DEG C were warming up in 15 ~ 25 minutes, constant temperature is kept for 55 ~ 65 minutes, is opened
After relief valve is by air pressure emptying in pot, 118 ~ 119 DEG C are warming up to again, 2 ~ 3 hours of constant temperature, when temperature is reduced in thermostatic process
Temperature is mended in time, temperature will be mended at the end of constant temperature is fast in advance, is closed on constant temperature and is terminated no longer to mend temperature, stands 60 ~ 80 minutes, during standing
Temperature is mended no longer, after standing terminates, upper strata fluid is squeezed into crude oil tank and obtains separating oil, and lower floor's soup is squeezed into standing tank and obtains stocks,
After liquid relief terminates, it is ensured that pot inner pressure is zero, pot cover is opened（Break material to survey stocks concentration and record）；
（3）Concentration：Temperature be 55 ~ 65 DEG C, vacuum be -0.08Mpa～-0.09Mpa under conditions of, stocks are carried out
Concentrate is concentrated to give, stops concentration when the Brix values of concentrate reach 25 ~ 35%；
（4）Soup reconciles, sterilization：95 ~ 105 portions of concentrates are put in Mixer pot and are warming up to 65 ~ 75 DEG C, add salt 8 ~
14 weight portions, 1 ~ 3 weight portion of chicken paste, 5 ~ 12 weight portion of 1.0 ~ 2.0 weight portion of starch and bone soup flavourings, stir 10 minutes
Afterwards, oily 0.5 ~ 2 weight portion of separation is added, 80 ~ 90 DEG C are warming up to, constant temperature carries out sterilization in 25 ~ 35 minutes, after constant temperature terminates, opens
Homogenizer is opened, homogenisation cycle obtains mixing soup for 5 ~ 15 minutes；
（5）Separate oil to reconcile：Oil will be separated to pour into while soup reconciles
Wait quantitative filling within 25 ~ 35 minutes；
（6）It is filling：Packaging bag is carried out into ultraviolet or ozone generator sterilization processing, mixes soup and through dividing for reconciling
Bag is proportionally filled into from fluid and obtains finished product, oil quality is separated in every part of finished product and accounts for 10 ~ 25%, mixing soup quality is accounted for
75~90%。
After mediation terminates, shorten filling surrounding time as far as possible, farthest control microorganism.Carry according to business when filling
For manufacturing plan sheet require specification packaging.Enter the sterilization of administrative staff in pouring process per 30min with the alcohol of 75v/v.
Filling specification presses market demands, and 10 ~ 30g/ is propped up, 5 ~ 10/bag；20 ~ 50g/ blocks, 3 ~ 5 pieces/box；Per 15min in pouring process
Enter the sterilization of administrative staff with the alcohol of 75v/v；It is accurate to weigh, and deviation is controlled within 2g；Require to pack clean, labeling rule
Model, prints date of manufacture product batches on label（Such as 20120512-1:Date of manufacture is the first batch of on May 12nd, 2012）；
Packaging is finished, and Jing is put in storage after the assay was approved in time, storage at normal temperature.
The step（4）In bone soup flavourings be made up of the raw material of following weight parts：10 ~ 14 parts of salt, white sugar 2
~ 5 parts, 6 ~ 10 parts of sodium glutamate, 1 ~ 4 part of starch, 1.0 ~ 2.0 parts of chicken paste, 8 ~ 10 parts of chicken animal oil, 2 ~ 5 parts of spring onion, ginger 2 ~ 5
Part, 0.5 ~ 2 part of Chinese prickly ash.
Standing will be through strainer filtering, to remove tiny bone slag before the soup in tank is concentrated again.
Fluid after mediation before filling the container will be through strainer filtering, to remove tiny bone slag.
The step（2）Fluid squeezes into crude oil tank at the middle and upper levels, and lower floor's soup squeezes into time control used by standing tank 50 ~ 60
Minute.
The step（4）Middle soup reconciles, the steam pressure of sterilization process is 0.2 ~ 0.4Mpa.
Beneficial effects of the present invention：The processing method of the portable chicken soup of the present invention, using traditional chicken soup preparation method and
The process operation flow process that modern biotechnology technique combines, by preferred chilled chicken bone, purified water, fresh shallot, ginger and
Natural flavor adds extraction exclusive clamps layer pressure pan carry out extracting, stand, concentrate, the concentrated type chicken soup of seasoning, processing
It is simple to operate, it is easy to industrialized production；Concentration is higher, and storage at normal temperature undergoes no deterioration, and convenient storage transport, shelf-life are longer；Profit
Can maximum journey while the method removal fishy smell of extraction, pressure release, the extraction that heats up again under high pressure medium temperature condition with chicken bone and water
Degree retains the natural nutrient content of chicken soup, is a kind of portable food of health；In finished product, casing fat is reasonably combined, local flavor nature alcohol
It is fragrant, nutritious, it is convenient for carrying, supplements the nutrients at any time；Disposable capsule and packaging bag are distributed into, facilitate family's outgoing, tourism
It is edible, the Instant Drinks that can also add water capable of direct drinking, according to personal taste add 20 to 30 times warm water or hot water after drink, one day three
Meal can also make family's cooking, following nutrition chicken soup with soup, instant；This product remains bone and marrow to greatest extent
In natural nutrient content, rich in protein, several amino acids and trace element needed by human, fragrance is naturally mellow；As
The portable food of a new generation, widely consumer's acceptance.
The organoleptic indicator of product and physical and chemical index are as shown in the table：
Specific embodiment
Embodiment 1
The processing method of the portable chicken soup of the present embodiment, step are as follows：
（1）Pretreatment of raw material：Chicken carcasses 190Kg rolls into chunky shape and is put in pot for solvent extraction, is subsequently adding 5Kg onion parts and 3Kg
Ginger, in pot for solvent extraction adds water logging to cross raw material, is warming up to 45 DEG C, put net watery blood after standing 5 minutes；
（2）Extract：Add water in pot for solvent extraction 200L, and 93 DEG C are warming up in 30 minutes, keeps micro-boiling closed after rising 25 minutes,
Then 117 DEG C are warming up in 15 minutes, constant temperature is kept for 55 minutes, after relief valve being opened by air pressure emptying in pot, heat up again
To 118 DEG C, after 2 hours of constant temperature, 60 minutes are stood, carry out liquid relief, upper strata fluid is squeezed into crude oil tank and obtains separating oil, lower floor's soup
Liquid is squeezed into standing tank and obtains stocks, and pipetting time was controlled at 50 minutes；
（3）Concentration：Temperature be 55 DEG C, vacuum be -0.08Mpa under conditions of, stocks are carried out being concentrated to give concentration
Liquid, stops concentration when the Brix values of concentrate reach 25%；
（4）Soup reconciles, sterilization：95Kg concentrates are put in Mixer pot and are warming up to 65 DEG C, add salt 8Kg, chicken
Cream 1Kg, starch 1.0Kg and bone soup flavourings 5Kg, after stirring 10 minutes, add 0.5 part of separation oil, are warming up to 80 DEG C, constant temperature
Carry out sterilization within 25 minutes, after constant temperature terminates, open homogenizer, homogenisation cycle obtains mixing soup, the vapour pressure of this process for 5 minutes
Power is 0.2Mpa, and wherein bone soup flavourings are made up of the raw material of following weight parts：Salt 10Kg, white sugar 2Kg, sodium glutamate
6Kg, starch 1Kg, chicken paste 1.0Kg, chicken animal oil 8Kg, spring onion 2Kg, ginger 2Kg, Chinese prickly ash 0.5Kg；
（5）Separate oil to reconcile：Oil will be separated to pour into while soup reconciles
Clock waits quantitative filling through strainer filtering again；
（6）It is filling：Packaging bag is carried out into ultraviolet or ozone generator sterilization processing, mixes soup and through dividing for reconciling
Bag is proportionally filled into from fluid and obtains finished product, oil quality is separated in every part of finished product and accounts for 10%, mixing soup quality accounts for 90%,
It is filling after the assay was approved, warehouse-in, storage at normal temperature.
Embodiment 2
The processing method of the portable chicken soup of the present embodiment, step are as follows：
（1）Pretreatment of raw material：210 Kg of chicken carcasses rolls into chunky shape and is put in pot for solvent extraction, is subsequently adding 7 Kg onion parts and 5
Kg gingers, in pot for solvent extraction add water logging to cross raw material, are warming up to 65 DEG C, put net watery blood after standing 15 minutes；
（2）Extract：Add water in pot for solvent extraction 300 Kg, and 97 DEG C are warming up in 40 minutes, keeps micro-boiling close after rising 35 minutes
Close, then 119 DEG C were warming up in 25 minutes, constant temperature is kept for 65 minutes, after opening relief valve by air pressure emptying in pot, rise again
Temperature stands 80 minute after 3 hours of constant temperature to 119 DEG C, carries out liquid relief, and upper strata fluid is squeezed into crude oil tank and obtains separating oil, lower floor
Soup is squeezed into standing tank and obtains stocks, and pipetting time was controlled at 60 minutes；
（3）Concentration：Temperature be 65 DEG C, vacuum be -0.09Mpa under conditions of, stocks are carried out being concentrated to give concentration
Liquid, stops concentration when the Brix values of concentrate reach 35%；
（4）Soup reconciles, sterilization：105 Kg concentrates are put in Mixer pot and are warming up to 75 DEG C, addition 14 Kg of salt,
3 Kg of chicken paste, 12 Kg of 2.0 Kg of starch and bone soup flavourings, after stirring 10 minutes, add oily 2 Kg of separation, are warming up to 90
DEG C, constant temperature carries out sterilization in 35 minutes, after constant temperature terminates, opens homogenizer, and homogenisation cycle obtains mixing soup, this process for 15 minutes
Steam pressure be 0.4Mpa, wherein bone soup flavourings are made up of the raw material of following weight parts：14 Kg of salt, white sugar 5
Kg, 10 Kg of sodium glutamate, 4 Kg of starch, 2.0 Kg of chicken paste, 10 Kg of chicken animal oil, 5 Kg of spring onion, 5 Kg of ginger, Chinese prickly ash 2
Kg；
（5）Separate oil to reconcile：Oil will be separated to pour into while soup reconciles
Clock waits quantitative filling through strainer filtering again；
（6）It is filling：Packaging bag is carried out into ultraviolet or ozone generator sterilization processing, mixes soup and through dividing for reconciling
Bag is proportionally filled into from fluid and obtains finished product, oil quality is separated in every part of finished product and accounts for 25%, mixing soup quality accounts for 75%,
It is filling after the assay was approved, warehouse-in, storage at normal temperature.
Embodiment 3
The processing method of the portable chicken soup of the present embodiment, step are as follows：
（1）Pretreatment of raw material：200 Kg of chicken carcasses rolls into chunky shape and is put in pot for solvent extraction, is subsequently adding 6 portions of onion parts and 4
Kg gingers, in pot for solvent extraction add water logging to cross raw material, are warming up to 50 DEG C, put net watery blood after standing 10 minutes；
（2）Extract：Add water in pot for solvent extraction 250 Kg, and 94 DEG C are warming up in 35 minutes, keeps micro-boiling close after rising 30 minutes
Close, then 118 DEG C were warming up in 20 minutes, constant temperature is kept for 60 minutes, after opening relief valve by air pressure emptying in pot, rise again
Temperature stands 70 minute after 2.5 hours of constant temperature to 118 DEG C, carries out liquid relief, and upper strata fluid is squeezed into crude oil tank and obtains separating oil, under
Layer soup is squeezed into standing tank and obtains stocks, and pipetting time was controlled at 55 minutes；
（3）Concentration：Temperature be 60 DEG C, vacuum be -0.085Mpa under conditions of, stocks are carried out being concentrated to give concentration
Liquid, stops concentration when the Brix values of concentrate reach 30%；
（4）Soup reconciles, sterilization：100 portions of concentrates are put in Mixer pot and are warming up to 70 DEG C, add 10 Kg of salt, chicken
2 Kg of meat extract, 10 Kg of 1.5 Kg of starch and bone soup flavourings, after stirring 10 minutes, add oily 1 Kg of separation, are warming up to 85
DEG C, constant temperature carries out sterilization in 30 minutes, after constant temperature terminates, opens homogenizer, and homogenisation cycle obtains mixing soup, this process for 10 minutes
Steam pressure be 0.3Mpa, wherein bone soup flavourings are made up of the raw material of following weight parts：12 Kg of salt, white sugar 3
Kg, 8 Kg of sodium glutamate, 2.5 Kg of starch, 1.5 Kg of chicken paste, 9 Kg of chicken animal oil, 4 Kg of spring onion, 4 Kg of ginger, Chinese prickly ash 1.5
Kg；（5）Separate oil to reconcile：Oil will be separated to pour into while soup reconciles
Quantitative filling is waited through strainer filtering；
（6）It is filling：Packaging bag is carried out into ultraviolet or ozone generator sterilization processing, mixes soup and through dividing for reconciling
Bag is proportionally filled into from fluid and obtains finished product, oil quality is separated in every part of finished product and accounts for 20%, mixing soup quality accounts for 80%,
It is filling after the assay was approved, warehouse-in, storage at normal temperature.
Claims (6)
1. a kind of processing method of portable chicken soup, it is characterised in that step is as follows：
（1）Pretreatment of raw material：190 ~ 210 weight portion of chicken carcasses rolls into chunky shape and is put in pot for solvent extraction, is subsequently adding 5 ~ 7 weight
Part onion parts and 3 ~ 5 weight portion gingers, in pot for solvent extraction add water logging to cross raw material, are warming up to 45 ~ 65 DEG C, after standing 5 ~ 15 minutes
Put net watery blood；
（2）Extract：Add water in pot for solvent extraction 200 ~ 300 weight portions, and 93 ~ 97 DEG C are warming up in 30 ~ 40 minutes, keeps micro-boiling to rise
It is closed after 25 ~ 35 minutes, then 117 DEG C～119 DEG C were warming up in 15 ~ 25 minutes, constant temperature is kept for 55 ~ 65 minutes, is beaten
After relief valve is driven by air pressure emptying in pot, 118 ~ 119 DEG C are warming up to again, 60 ~ 80 minutes is stood after 2 ~ 3 hours of constant temperature,
Upper strata fluid is squeezed into crude oil tank and obtains separating oil, and lower floor's soup is squeezed into standing tank and obtains stocks；
（3）Concentration：Temperature be 55 ~ 65 DEG C, vacuum be -0.08Mpa～-0.09Mpa under conditions of, stocks are carried out
Concentrate is concentrated to give, stops concentration when the Brix values of concentrate reach 25 ~ 35%；
（4）Soup reconciles, sterilization：95 ~ 105 weight portion concentrates are put in Mixer pot and are warming up to 65 ~ 75 DEG C, add salt 8
5 ~ 12 parts of ~ 14 weight portions, 1 ~ 3 weight portion of chicken paste, 1.0 ~ 2.0 weight portion of starch and bone soup flavourings, stir 10 minutes
Afterwards, 0.5 ~ 2 part of separation oil is added, 80 ~ 90 DEG C are warming up to, constant temperature carries out sterilization in 25 ~ 35 minutes, after constant temperature terminates, opened
Homogenizer, homogenisation cycle obtain mixing soup for 5 ~ 15 minutes；
（5）Separate oil to reconcile：To separate while soup reconciles oil pour into be warmed up in preheating can 80～85 DEG C of constant temperature 25 ~
Wait quantitative filling within 35 minutes；
（6）It is filling：Packaging bag is carried out into ultraviolet or ozone generator sterilization processing, mixes soup and the separation oil through reconciling
Liquid is proportionally filled into bag and obtains finished product, separates oil quality and account for 10 ~ 25% in every part of finished product, and mixing soup quality accounts for 75 ~
90%。
2. the processing method of the portable chicken soup according to claim 1, it is characterised in that：The step（4）In bone soup
Flavoring is made up of the raw material of following weight parts：10 ~ 14 parts of salt, 2 ~ 5 parts of white sugar, 6 ~ 10 parts of sodium glutamate, starch 1 ~
4 parts, 1.0 ~ 2.0 parts of chicken paste, 8 ~ 10 parts of chicken animal oil, 2 ~ 5 parts of spring onion, 2 ~ 5 parts of ginger, 0.5 ~ 2 part of Chinese prickly ash.
3. the processing method of the portable chicken soup according to claim 1, it is characterised in that：The soup stood in tank is being carried out
Will be through strainer filtering before concentration.
4. the processing method of the portable chicken soup according to claim 1, it is characterised in that：Fluid after mediation is before filling the container
Will be through strainer filtering.
5. the processing method of the portable chicken soup according to claim 1, it is characterised in that：The step（2）Fluid at the middle and upper levels
Crude oil tank is squeezed into, lower floor's soup squeezed into time control used by standing tank at 50 ~ 60 minutes.
6. the processing method of the portable chicken soup according to claim 1, it is characterised in that：The step（4）Middle soup is adjusted
Steam pressure with, sterilization process is 0.2 ~ 0.4Mpa.
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN108323736A (en) * | 2018-02-09 | 2018-07-27 | 新宾满族自治县百年盛膳健康食品有限公司 | A kind of chicken soup can and production method |
| CN108967914A (en) * | 2018-07-19 | 2018-12-11 | 张恒 | A kind of nutritious bone soup and preparation method thereof convenient for preservation |
| CN109619379A (en) * | 2018-11-09 | 2019-04-16 | 九阳股份有限公司 | A kind of thick soup production method of the efficient deodorization of pressure cooker |
| CN109588674A (en) * | 2018-12-29 | 2019-04-09 | 河南永达美基食品股份有限公司 | A kind of food and drink convenient bacterium taste chicken soup and preparation method thereof |
| CN110558521A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Pig bone white soup and production process thereof |
| 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 |
| CN112314914A (en) * | 2020-11-24 | 2021-02-05 | 漯河市青山高科技生物技术开发有限公司 | Chicken bone white soup and production process thereof |
| CN112471475A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Formula and preparation method of chicken soup with clavus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1137871A (en) * | 1995-06-10 | 1996-12-18 | 杨岚 | Instant soup and its processing method |
| CN101653276B (en) * | 2009-09-24 | 2011-12-07 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN102028171B (en) * | 2010-10-22 | 2012-10-03 | 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 |
| CN102273676B (en) * | 2011-06-23 | 2013-01-30 | 河南省淇县永达食业有限公司 | Method for preparing instant chicken soup |
| CN103263048B (en) * | 2013-05-06 | 2014-09-10 | 华南理工大学 | Instant American ginseng chicken soup can and production method thereof |
| CN103478795B (en) * | 2013-08-23 | 2015-04-22 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
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