CN104522762A - Production process of chicken bone extract soup - Google Patents
Production process of chicken bone extract soup Download PDFInfo
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- CN104522762A CN104522762A CN201410772141.5A CN201410772141A CN104522762A CN 104522762 A CN104522762 A CN 104522762A CN 201410772141 A CN201410772141 A CN 201410772141A CN 104522762 A CN104522762 A CN 104522762A
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- chicken bone
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Abstract
The invention provides a production process of a chicken bone extract soup. The production process comprises the steps of pre-boiling, refrigerating, steaming, concentrating, grinding and the like; chicken bones are pre-boiled in water being 60-70 DEG C for 3-8 minutes, and then are refrigerated at 3-4 DEG C for 12-24 hours, so that on the one hand, the odor of the chicken bones can be primarily removed; on the other hand, the growth and reproduction of most of microorganisms can be inhibited, so that the content of harmful substances is reduced, the chicken bones are safe and sanitary, and the foundation is laid for the subsequent extraction of nutritional ingredients in the chicken bones; and then the chicken bones are steamed under the conditions that the temperature is 110-150 DEG C and the pressure is 0.2Mp-0.5Mp for 1-2 hours, and are filtered by a 50-60-mesh screen, so that substances including ossein, chondroitin, hydroxyproline and the like in the chicken bones can be extracted to the greatest extent.
Description
Technical field
The present invention relates to making food field, specifically a kind of manufacture craft of chicken bone cream soup.
Background technology
In recent years, along with the quickening of people's rhythm of life and improving constantly of living standard, dietary structure also constantly to occur to change, new requirement be there has also been for drinking of soup, more and more pay attention to effect and the health-care effect of soup, favor for edible convenient, to have health-care efficacy concurrently cream soup becomes new trend gradually, but cream soup market meeting this kind of demand is actually rare.
Chicken bone cream soup is one of soup stock most characteristic in bone soup, although chicken bone soup series products is a lot of on market, but the fine work really with meat bone local flavor is little, and major part is all the cream series products with chicken head fragrance, with the health of consumer, natural, there is a big difference for nutritional need.
Summary of the invention
Can not meet for above-mentioned existing chicken bone soup series products that consumer is healthy, natural to chicken bone cream soup, the demand of nutrition, the invention provides a kind of manufacture craft of chicken bone cream soup.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A manufacture craft for chicken bone cream soup, adopt new freshly-slaughtered poultry bone, chicken fat, salt and water to be raw material, concrete fabrication processing is as follows:
1) new freshly-slaughtered poultry bone is got, after washing, according to chicken bone: water weight ratio is that the ratio of 1:1 is precooked 3 ~ 8min in the water of 60 ~ 70 DEG C, is then pulled out by chicken bone and drains, for subsequent use;
2) get step 1) drain after chicken bone under 3 ~ 4 DEG C of conditions, refrigerate 12 ~ 24h, for subsequent use;
3) get step 2) chicken bone after refrigeration drops in pressure cooker, according to chicken bone: the weight ratio of water is that the ratio of 1:0.85 ~ 1:1 adds water, in 110 ~ 150 DEG C, under 0.2 ~ 0.5Mp condition after boiling 1 ~ 2h, adopt 50 ~ 60 eye mesh screens to filter, obtain chicken bone soup, for subsequent use;
4) chicken bone soup of step 3) gained is put in concentration pan, add chicken fat and salt, wherein the parts by weight of each component are chicken bone soup 90 ~ 110 parts, chicken fat 20 ~ 40 parts, salt 20 ~ 30 parts, stir under 60 ~ 100 DEG C of conditions, concentrate, inspection by sampling concentration, stops concentrated when moisture is 45-55%;
5) concentrate of step 4) gained is ground 1 ~ 2h under 70 ~ 80 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain chicken bone cream soup finished product;
In described step 1), chicken bone is after washing, and precook 5min in the water of 60 DEG C;
Described step 2) in drain after chicken bone under 4 DEG C of conditions, refrigerate 24h;
According to chicken bone in described step 3): the weight ratio of water is that the ratio of 1:0.85 adds water, in 120 DEG C, boiling 2h under 0.3Mp condition, adopt 50 eye mesh screens to filter, obtain chicken bone soup;
In described step 4), the ratio of weight and number of each component is chicken bone soup 100 parts, chicken fat 30 parts, salt 25 parts.
Beneficial effect of the present invention:
The manufacture craft of chicken bone cream soup provided by the invention, preparation method comprise precook, refrigerate, boiling, the step such as concentrated, grinding, precook 3 ~ 8min in the water of 60 ~ 70 DEG C, then under 3 ~ 4 DEG C of conditions, 12 ~ 24h is refrigerated, tentatively can remove the chicken bone smelling of fish on the one hand, the growth and breeding of most of microbe can be made to be suppressed on the other hand, thus reduce the content of harmful substance, guarantee the safety and sanitation of chicken bone, for the nutritional labeling in subsequent extracted chicken bone lays the foundation; In 110 ~ 150 DEG C, under 0.2 ~ 0.5Mp pressure condition after boiling 1 ~ 2h, adopt 50 ~ 60 eye mesh screens to filter, the materials such as ossein, chondroitin and the hydroxyproline in chicken bone can be extracted to greatest extent; According to ratio of weight and number be chicken bone soup 90 ~ 110 parts, chicken fat 20 ~ 40 parts, after the ratio that salt is 20 ~ 30 parts adds each component, concentrated under 60 ~ 100 DEG C of conditions, then under 70 ~ 80 DEG C of conditions, 1 ~ 2h is ground, nutriment in bone soup can better be protected be not destroyed, make that the chicken bone cream soup that obtains is nutritious, pure in mouth feel, and be easy to absorption of human body; Chicken bone cream soup of the present invention is widely used in catering trade, meat products, flavouring, instant food and dairy products, and belong to unique halal food, purity is high, and mouthfeel is good, and delicious flavour is nutritious.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
Embodiment 1
A manufacture craft for chicken bone cream soup, adopt new freshly-slaughtered poultry bone, chicken fat, salt and water to be raw material, concrete fabrication processing is as follows:
1) get new freshly-slaughtered poultry bone, after washing, precook 5min in the water of 60 DEG C, then pulled out by chicken bone and drain, for subsequent use;
2) get step 1) drain after chicken bone under 4 DEG C of conditions, refrigerate 24h, for subsequent use;
3) get step 2) chicken bone after refrigeration drops in pressure cooker, according to chicken bone: the weight ratio of water is that the ratio of 1:0.85 adds water, in 120 DEG C, under 0.3Mp condition after boiling 2h, adopt 50 eye mesh screens to filter, obtain chicken bone soup, for subsequent use;
4) put in concentration pan by the chicken bone soup of step 3) gained, add chicken fat and salt, wherein the ratio of weight and number of each component is chicken bone soup 100 parts, chicken fat 30 parts, salt 25 parts, concentrated under 80 DEG C of conditions, stirring, inspection by sampling concentration, stops concentrated when moisture is 50%;
5) concentrate of step 4) gained is ground 2h under 70 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain chicken bone cream soup finished product.
Embodiment 2
A manufacture craft for chicken bone cream soup, adopt new freshly-slaughtered poultry bone, chicken fat, salt and water to be raw material, concrete fabrication processing is as follows:
1) get new freshly-slaughtered poultry bone, after washing, precook 3min in the water of 70 DEG C, then pulled out by chicken bone and drain, for subsequent use;
2) get step 1) drain after chicken bone under 3 DEG C of conditions, refrigerate 12h, for subsequent use;
3) get step 2) chicken bone after refrigeration drops in pressure cooker, according to chicken bone: the weight ratio of water is that the ratio of 1:1 adds water, in 110 DEG C, under 0.5Mp condition after boiling 1h, adopt 60 eye mesh screens to filter, obtain chicken bone soup, for subsequent use;
4) put in concentration pan by the chicken bone soup of step 3) gained, add chicken fat and salt, wherein the ratio of weight and number of each component is chicken bone soup 110 parts, chicken fat 40 parts, salt 30 parts, concentrated under 100 DEG C of conditions, stirring, inspection by sampling concentration, stops concentrated when moisture is 45%;
5) concentrate of step 4) gained is ground 1.5h under 80 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain chicken bone cream soup finished product.
Embodiment 3
A manufacture craft for chicken bone cream soup, adopt new freshly-slaughtered poultry bone, chicken fat, salt and water to be raw material, concrete fabrication processing is as follows:
1) get new freshly-slaughtered poultry bone, after washing, precook 8min in the water of 65 DEG C, then pulled out by chicken bone and drain, for subsequent use;
2) get step 1) drain after chicken bone under 4 DEG C of conditions, refrigerate 18h, for subsequent use;
3) get step 2) chicken bone after refrigeration drops in pressure cooker, according to chicken bone: the weight ratio of water is that the ratio of 1:0.9 adds water, in 150 DEG C, under 0.2Mp condition after boiling 1.5h, adopt 60 eye mesh screens to filter, obtain chicken bone soup, for subsequent use;
4) put in concentration pan by the chicken bone soup of step 3) gained, add chicken fat and salt, wherein the ratio of weight and number of each component is chicken bone soup 90 parts, chicken fat 20 parts, salt 20 parts, concentrated under 60 DEG C of conditions, stirring, inspection by sampling concentration, stops concentrated when moisture is 55%;
5) concentrate of step 4) gained is ground 1h under 75 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain chicken bone cream soup finished product.
New freshly-slaughtered poultry bone is precooked 5min by this method in the water of 60 DEG C, 24h is refrigerated under 4 DEG C of conditions, best results, tentatively can remove the chicken bone smelling of fish on the one hand, the growth and breeding of most of microbe can be made to be suppressed on the other hand, thus reduce the content of harmful substance, guarantee the safety and sanitation of chicken bone, and lay the foundation for the nutritional labeling in subsequent extracted chicken bone; Temperature of precooking is too high, overlong time easily causes nutrition leak in chicken bone, and the too low one side of refrigerated storage temperature wastes energy, and on the other hand for subsequent extracted is made troubles, refrigerated storage temperature is too high, does not reach the effect of suppression microbial growth; In 120 DEG C, under 0.3Mp pressure condition after boiling 2h, adopt 50 eye mesh screens to filter, the materials such as ossein, chondroitin and the hydroxyproline in chicken bone can be extracted to greatest extent; According to ratio of weight and number be chicken bone soup 100 parts, chicken fat 30 parts; after the ratio that salt is 25 parts adds each component; concentrated under 80 DEG C of conditions; then under 70 DEG C of conditions, 2h is ground; nutriment in bone soup can better be protected be not destroyed; make that the chicken bone cream soup that obtains is nutritious, pure in mouth feel, and be easy to absorption of human body.
Claims (5)
1. a manufacture craft for chicken bone cream soup, is characterized in that, adopt new freshly-slaughtered poultry bone, chicken fat, salt and water to be raw material, concrete fabrication processing is as follows:
1) new freshly-slaughtered poultry bone is got, after washing, according to chicken bone: water weight ratio is that the ratio of 1:1 is precooked 3 ~ 8min in the water of 60 ~ 70 DEG C, is then pulled out by chicken bone and drains, for subsequent use;
2) get step 1) drain after chicken bone under 3 ~ 4 DEG C of conditions, refrigerate 12 ~ 24h, for subsequent use;
3) get step 2) chicken bone after refrigeration drops in pressure cooker, according to chicken bone: the weight ratio of water is that the ratio of 1:0.85 ~ 1:1 adds water, in 110 ~ 150 DEG C, under 0.2 ~ 0.5Mp condition after boiling 1 ~ 2h, adopt 50 ~ 60 eye mesh screens to filter, obtain chicken bone soup, for subsequent use;
4) chicken bone soup of step 3) gained is put in concentration pan, add chicken fat and salt, wherein the parts by weight of each component are chicken bone soup 90 ~ 110 parts, chicken fat 20 ~ 40 parts, salt 20 ~ 30 parts, stir under 60 ~ 100 DEG C of conditions, concentrate, inspection by sampling concentration, stops concentrated when moisture is 45-55%;
5) concentrate of step 4) gained is ground 1 ~ 2h under 70 ~ 80 DEG C of conditions, then put in cooling pot and lower the temperature, treat that temperature is down to 40 DEG C of final vacuums filling, obtain chicken bone cream soup finished product.
2. the manufacture craft of chicken bone cream soup as claimed in claim 1, is characterized in that: in described step 1), chicken bone is after washing, and precook 5min in the water of 60 DEG C.
3. the manufacture craft of chicken bone cream soup as claimed in claim 1, is characterized in that: described step 2) in drain after chicken bone under 4 DEG C of conditions, refrigerate 24h.
4. the manufacture craft of chicken bone cream soup as claimed in claim 1, it is characterized in that: according to chicken bone in described step 3): the weight ratio of water is that the ratio of 1:0.85 adds water, in 120 DEG C, boiling 2h under 0.3Mp condition, adopt 50 eye mesh screens to filter, obtain chicken bone soup.
5. the manufacture craft of chicken bone cream soup as claimed in claim 1, is characterized in that: in described step 4), the ratio of weight and number of each component is chicken bone soup 100 parts, chicken fat 30 parts, salt 25 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410772141.5A CN104522762A (en) | 2014-12-16 | 2014-12-16 | Production process of chicken bone extract soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410772141.5A CN104522762A (en) | 2014-12-16 | 2014-12-16 | Production process of chicken bone extract soup |
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| CN104522762A true CN104522762A (en) | 2015-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410772141.5A Pending CN104522762A (en) | 2014-12-16 | 2014-12-16 | Production process of chicken bone extract soup |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942626A (en) * | 2017-03-22 | 2017-07-14 | 甘肃犇旺旺生物科技有限公司 | A kind of ox bone cream production technology containing solid peptide |
| CN112515150A (en) * | 2020-12-10 | 2021-03-19 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
| US11388910B2 (en) * | 2014-04-28 | 2022-07-19 | International Dehydrated Foods, Inc. | Process for preparing a collagen-rich composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813586A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated chicken cream |
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
-
2014
- 2014-12-16 CN CN201410772141.5A patent/CN104522762A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813586A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated chicken cream |
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11388910B2 (en) * | 2014-04-28 | 2022-07-19 | International Dehydrated Foods, Inc. | Process for preparing a collagen-rich composition |
| CN106942626A (en) * | 2017-03-22 | 2017-07-14 | 甘肃犇旺旺生物科技有限公司 | A kind of ox bone cream production technology containing solid peptide |
| CN112515150A (en) * | 2020-12-10 | 2021-03-19 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
| CN112515150B (en) * | 2020-12-10 | 2022-06-24 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
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Application publication date: 20150422 |
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