CN105011245B - A kind of silkie soup and preparation method thereof - Google Patents

A kind of silkie soup and preparation method thereof Download PDF

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Publication number
CN105011245B
CN105011245B CN201510395973.4A CN201510395973A CN105011245B CN 105011245 B CN105011245 B CN 105011245B CN 201510395973 A CN201510395973 A CN 201510395973A CN 105011245 B CN105011245 B CN 105011245B
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parts
raw
tumbling
filtrate
tanning
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CN201510395973.4A
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CN105011245A (en
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王芳
苏方胜
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神农架林区小蓝天饮食文化传播有限公司
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Abstract

The invention discloses a kind of production methods of silkie soup, include the following steps: the raw material of silkie soup being divided into three groups, first group of raw material includes 100~150 parts and 100~150 parts of dried mushroom of rock ear, second group of raw material includes 200~240 parts of donkey-hide gelatin, 100~120 parts of rock sugar and 100~120 parts of yellow rice wine, and third group raw material includes 1000~2000 parts of Gallus domesticlus brisson;Step 1: first group of starting material with water is impregnated 3~5h, the first group of raw material impregnated and soaking water is obtained by filtration;Step 2: impregnating second group of raw material 12~for 24 hours using soaking water obtained in step 1, filtrate is collected by filtration in the heating of moderate heat water proof;Step 3: a part of filtrate collected in step 2 is injected into Gallus domesticlus brisson, the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 200~250: 1000;Step 4: processed first group of raw material, Gallus domesticlus brisson are added in remaining filtrate, 60~90min of tanning obtains silkie soup.

Description

A kind of silkie soup and preparation method thereof
Technical field
The present invention relates to a kind of silkie soups and preparation method thereof.
Background technique
Gallus domesticlus brisson is also known as Wushan Chickens, black-bone chicken (Silky fowl), is that a kind of omnivorous family keeps pet.Not only beak, eye, foot are Gallus domesticlus brisson Pitch-black, and skin, muscle, bone and most of internal organ are also all pitch-black.From the view of nutritional value, the nutrition of Gallus domesticlus brisson is remote Much higher than common chicken, the mouthfeel tasted is also very delicate.As for medicinal and dietary function, even more common chicken cannot be compared , it is referred to as " rare dietotherapy rare bird " by people.The U.S. calls out it for smooth Bantam, and Gallus domesticlus brisson grows short, have slight head and Short neck.And skin, muscle, bone and most of internal organ are also all pitch-black.Black-bone chicken nutrition is abundant, and contains hormone And purpurin, the effect of enhancing is known as to human white blood ball and color.There is long history, with distinctive cuisine and charm, It takes the course of its own, it is civil conventional method that Gallus domesticlus brisson, which is processed as dining food and carries out tonic in poor health and the elderly, common Processing method is all to use to stew mode in clear soup, although remaining the nutritive value of Gallus domesticlus brisson, the soup taste and comprehensive nutrient stewed in clear soup can not Adequately embodying, especially many people can also add water the method for simmering soup using by dry fry of Gallus domesticlus brisson, though there is improvement on taste, Nutrition will cause certain loss.
Summary of the invention
It is excellent it is an object of the invention to solve at least the above problems and/or defect, and provide at least to will be described later Point.
It is a still further object of the present invention to provide a kind of silkie soup, silkie soup of the invention is able to maintain the original wind of Gallus domesticlus brisson Taste, while taste is lush and full of nutrition, can mass production, it is edible suitable for various people.
It is a still further object of the present invention to provide a kind of production method of silkie soup, the Gallus domesticlus brisson made through method of the invention Soup delicious flavour had not only been able to maintain the original flavor of silkie soup, but also has had the advantages that full of nutrition, mass production, was suitable for all kinds of Crowd is edible.
Technical solution provided by the invention are as follows:
A kind of production method of silkie soup, includes the following steps:
The raw material of silkie soup is divided into three groups, in parts by weight, first group of raw material includes 100~150 parts of rock ear and dried mushroom 100~150 parts, second group of raw material includes 200~240 parts of donkey-hide gelatin, 100~120 parts of rock sugar and 100~120 parts of yellow rice wine, third group Raw material includes 1000~2000 parts of Gallus domesticlus brisson;
Step 1: first impregnated is obtained by filtration in first group of starting material with water, 4000~8000 parts of 3~5h of immersion later Group raw material and soaking water;
Step 2: impregnated under pressure value 0.02MPa using soaking water obtained in step 1 second group of raw material 12~ For 24 hours, until donkey-hide gelatin softening without lump after, moderate heat water proof heats 0.5~1h, all dissolves to donkey-hide gelatin, and after cooling, filter is collected by filtration Liquid;
Step 3: a part of filtrate collected in step 2 is taken multiple injection sites using syringe on Gallus domesticlus brisson Filtrate is injected into Gallus domesticlus brisson, the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 200~250: 1000;
Step 4: the Gallus domesticlus brisson that first group of raw material, step 3 processed in step 1 obtain is added to remaining filter In liquid, 60~90min of tanning obtains silkie soup.
Preferably, the production method of the silkie soup, further includes: the 4th group of raw material, the 4th group of raw material include 5~10 parts of Semen sesami nigrum, 5~10 parts of walnut kernel, 5~10 parts of jujube and 5~10 parts of dried longan pulp;
In the step 2, before the heating of moderate heat water proof, the 4th group of raw material is added in soaking water, then with Second group of raw material heats together.
Preferably, in the production method of the silkie soup, in the step 3, after filtrate is injected into Gallus domesticlus brisson, It is homogeneously dispersed in filtrate in meat sample using cryogenic vacuum tumbling method, wherein the condition of cryogenic vacuum tumbling are as follows: tumbling temperature Degree: 0-4 DEG C, tumbling vacuum degree: -0.15~-0.10MPa, tumbling time: 3~4h, tumbling revolving speed: 15-20 revs/min.
Preferably, in the production method of the silkie soup, in the step 3, tumbling mode is interval tumbling, often The time of secondary tumbling is 10-30 minutes, and the interval time of adjacent tumbling is 10-30 minutes, including the interval time Total tumbling time is 3~4h.
Preferably, in the production method of the silkie soup, in the step 4, before tanning, it is additionally added ginger splices 5 After tanning, 20~30 parts of salt are added into the silkie soup for~10 parts, 5~10 parts of onion parts.
Preferably, in the production method of the silkie soup, in the step 4, the tanning includes successively carrying out Three phases, wherein the tanning temperature of first stage is 220~240 DEG C, and the time is 10~15min, the tanning temperature of second stage Degree is 140~160 DEG C, and the time is 40~60min, and the tanning temperature of phase III is 180~220 DEG C, the time is 10~ 15min。
Preferably, in the production method of the silkie soup, in the step 4, the tanning carries out in casserole.
Preferably, in the production method of the silkie soup, in the step 1, first is impregnated using 40~45 DEG C of water Group 3~5h of raw material.
A kind of silkie soup is prepared by any the method.
The present invention is include at least the following beneficial effects:
Its softening of donkey-hide gelatin can be accelerated by impregnating donkey-hide gelatin in the present invention under pressure, with impregnating rock ear and dried mushroom Water impregnates donkey-hide gelatin, and the taste of three can be allowed preferably to merge;By the way that filtrate to be injected into Gallus domesticlus brisson, enable filtrate well It reacts with blackbone Chicken, in tanning, the taste depth of these types raw material is deep into Gallus domesticlus brisson, keeps Gallus domesticlus brisson taste lush, nutrition Abundant, mouthfeel is strong.Rock ear also known as lichen in the present invention are the Mycophyta grown on a kind of mountain stone, China's most places Mountain area have, it is especially best with the rock ear nutrition on 1500~1800m high mountain, there is Yin nourishing and lung moistening, cooling blood and hemostasis is clearing heat and detoxicating The effect of.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more The presence or addition of a other elements or combinations thereof.
The present invention provides a kind of production method of silkie soup, includes the following steps:
The raw material of silkie soup is divided into three groups, in parts by weight, first group of raw material includes 100~150 parts of rock ear and dried mushroom 100~150 parts, second group of raw material includes 200~240 parts of donkey-hide gelatin, 100~120 parts of rock sugar and 100~120 parts of yellow rice wine, third group Raw material includes 1000~2000 parts of Gallus domesticlus brisson;
Step 1: first impregnated is obtained by filtration in first group of starting material with water, 4000~8000 parts of 3~5h of immersion later Group raw material and soaking water;
Step 2: impregnated under pressure value 0.02MPa using soaking water obtained in step 1 second group of raw material 12~ For 24 hours, until donkey-hide gelatin softening without lump after, moderate heat water proof heats 0.5~1h, all dissolves to donkey-hide gelatin, and after cooling, filter is collected by filtration Liquid;The softening that can accelerate donkey-hide gelatin is impregnated under pressure.
Step 3: a part of filtrate collected in step 2 is taken multiple injection sites using syringe on Gallus domesticlus brisson Filtrate is injected into Gallus domesticlus brisson, the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 200~250: 1000;
Step 4: the Gallus domesticlus brisson that first group of raw material, step 3 processed in step 1 obtain is added to remaining filter In liquid, 60~90min of tanning obtains silkie soup.
Its softening of donkey-hide gelatin can be accelerated by impregnating donkey-hide gelatin in the present invention under pressure, with impregnating rock ear and dried mushroom Water impregnates donkey-hide gelatin, and the taste of three can be allowed preferably to merge;By the way that filtrate to be injected into Gallus domesticlus brisson, enable filtrate well It reacts with blackbone Chicken, in tanning, the taste depth of these types raw material is deep into Gallus domesticlus brisson, keeps Gallus domesticlus brisson taste lush, nutrition Abundant, mouthfeel is strong.Rock ear also known as lichen in the present invention are the Mycophyta grown on a kind of mountain stone, China's most places Mountain area have, it is especially best with the rock ear nutrition on 1500~1800m high mountain, there is Yin nourishing and lung moistening, cooling blood and hemostasis is clearing heat and detoxicating The effect of.
Preferably, in order to improve the tonic effect of silkie soup, further includes: the 4th group of raw material, the 4th group of raw material packet Include 5~10 parts of Semen sesami nigrum, 5~10 parts of walnut kernel, 5~10 parts of jujube and 5~10 parts of dried longan pulp;
In the step 2, before the heating of moderate heat water proof, the 4th group of raw material is added in soaking water, then with Second group of raw material heats together.
Preferably, after filtrate is injected into Gallus domesticlus brisson, making filtrate using cryogenic vacuum tumbling method in the step 3 It is homogeneously dispersed in meat sample, wherein the condition of cryogenic vacuum tumbling are as follows: tumbling temperature: 0-4 DEG C, tumbling vacuum degree: -0.15 ~-0.10MPa, tumbling time: 3~4h, tumbling revolving speed: 15-20 revs/min.Filtrate is set to penetrate into blackbone Chicken by tumbling In texture.
Preferably, tumbling mode is interval tumbling in the step 3, the time of each tumbling is 10-30 minutes, phase The interval time of adjacent tumbling is 10-30 minutes, and total tumbling time including the interval time is 3~4h.
Preferably, in order to make silkie soup with more delicate flavour, in the step 4, before tanning, be additionally added ginger splices 5~ After tanning, 20~30 parts of salt are added into the silkie soup for 10 parts, 5~10 parts of onion parts.
Preferably, the tanning includes the three phases successively carried out, wherein the first stage in the step 4 Boiling temperature is 220~240 DEG C, and the time is 10~15min, and the tanning temperature of second stage is 140~160 DEG C, the time 40 ~60min, the tanning temperature of phase III are 180~220 DEG C, and the time is 10~15min.
Preferably, the tanning carries out in casserole in the step 4.
Preferably, impregnating first group of 3~5h of raw material using 40~45 DEG C of water in the step 1.
A kind of silkie soup is prepared by any the method.
Embodiment one
Each raw material dosage are as follows: rock ear 100g, dried mushroom 100g, donkey-hide gelatin 200g, rock sugar 100g, yellow rice wine 100g, Gallus domesticlus brisson 1000g, Semen sesami nigrum 5g, walnut kernel 5g, jujube 5g, dried longan pulp 5g, Semen sesami nigrum 5g, walnut kernel 5g, jujube 5g, dried longan pulp 5g, ginger splices 5g, green onion Section 5g, salt 20g
Silkie soup is prepared as follows:
Step 1: the rock ear and mouth impregnated is obtained by filtration in rock ear and dried mushroom 40 DEG C of water, 4000 parts of immersion 3h later Mushroom and soaking water;
Step 2: impregnating donkey-hide gelatin, rock sugar and yellow rice wine under pressure value 0.02MPa using soaking water obtained in step 1 12h, until Semen sesami nigrum, walnut kernel, jujube and dried longan pulp is added, moderate heat water proof heats 0.5h, to donkey-hide gelatin after donkey-hide gelatin softening is without lump It all dissolves, after cooling, filtrate is collected by filtration;
Step 3: a part of filtrate collected in step 2 is taken multiple injection sites using syringe on Gallus domesticlus brisson Filtrate is injected into Gallus domesticlus brisson, the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 200: 1000;Utilize cryogenic vacuum Tumbling method is homogeneously dispersed in filtrate in meat sample, wherein the condition of cryogenic vacuum tumbling are as follows: tumbling temperature: 0 DEG C, tumbling Vacuum degree: -0.15MPa, tumbling revolving speed: 15 revs/min, tumbling time: 3h.Tumbling mode is interval tumbling, each tumbling Time is 10 minutes, and the interval time of adjacent tumbling is 10 minutes, and total tumbling time including the interval time is 3h.
Step 4: the Gallus domesticlus brisson that rock ear processed in step 1 and dried mushroom, step 3 obtain is added to remaining filter In liquid, ginger splices, onion parts is added, 60min is boiled in casserole and obtains silkie soup.Wherein, tanning includes three successively carried out Stage, the tanning temperature of first stage are 220 DEG C, time 10min, and the tanning temperature of second stage is 140 DEG C, and the time is 40min, the tanning temperature of phase III are 180 DEG C, time 10min.After tanning, salt is added into the silkie soup It is edible.
Embodiment two
Each raw material dosage are as follows: rock ear 150g, dried mushroom 150g, donkey-hide gelatin 240g, rock sugar 120g, yellow rice wine 120g, Gallus domesticlus brisson 2000g, Semen sesami nigrum 10g, walnut kernel 10g, jujube 10g, dried longan pulp 10g, Semen sesami nigrum 10g, walnut kernel 10g, jujube 10g, dried longan pulp 10g, Ginger splices 10g, onion parts 10g, salt 30g
Silkie soup is prepared as follows:
Step 1: the rock ear and mouth impregnated is obtained by filtration in rock ear and dried mushroom 45 DEG C of water, 8000 parts of immersion 5h later Mushroom and soaking water;
Step 2: impregnating donkey-hide gelatin, rock sugar and yellow rice wine under pressure value 0.02MPa using soaking water obtained in step 1 For 24 hours, until donkey-hide gelatin softening without lump after, Semen sesami nigrum, walnut kernel, jujube and dried longan pulp is added, moderate heat water proof heats 1h, complete to donkey-hide gelatin Portion is dissolved, and after cooling, filtrate is collected by filtration;
Step 3: a part of filtrate collected in step 2 is taken multiple injection sites using syringe on Gallus domesticlus brisson Filtrate is injected into Gallus domesticlus brisson, the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 250: 1000;Utilize cryogenic vacuum Tumbling method is homogeneously dispersed in filtrate in meat sample, wherein the condition of cryogenic vacuum tumbling are as follows: tumbling temperature: 4 DEG C, tumbling Vacuum degree: -0.10MPa, tumbling revolving speed: 20 revs/min, tumbling time 4h.Tumbling mode be interval tumbling, each tumbling when Between be 30 minutes, interval time of adjacent tumbling is 30 minutes, and total tumbling time including the interval time is 4h.
Step 4: the Gallus domesticlus brisson that rock ear processed in step 1 and dried mushroom, step 3 obtain is added to remaining filter In liquid, ginger splices, onion parts is added, 90min is boiled in casserole and obtains silkie soup.Wherein, tanning includes three successively carried out Stage, the tanning temperature of first stage are 240 DEG C, time 15min, and the tanning temperature of second stage is 160 DEG C, and the time is 60min, the tanning temperature of phase III are 220 DEG C, time 15min.After tanning, salt is added into the silkie soup, i.e., It is edible.
Embodiment three
Each raw material dosage are as follows: rock ear 125g, dried mushroom 125g, donkey-hide gelatin 220g, rock sugar 110g, yellow rice wine 110g, Gallus domesticlus brisson 1500g, Semen sesami nigrum 8g, walnut kernel 8g, jujube 8g, dried longan pulp 8g, Semen sesami nigrum 8g, walnut kernel 8g, jujube 8g, dried longan pulp 8g, ginger splices 8g, green onion Section 8g, salt 25g
Silkie soup is prepared as follows:
Step 1: the rock ear and mouth impregnated is obtained by filtration in rock ear and dried mushroom 43 DEG C of water, 6000 parts of immersion 4h later Mushroom and soaking water;
Step 2: impregnating donkey-hide gelatin, rock sugar and yellow rice wine under pressure value 0.02MPa using soaking water obtained in step 1 20h, until Semen sesami nigrum, walnut kernel, jujube and dried longan pulp is added, moderate heat water proof heats 0.8h, to donkey-hide gelatin after donkey-hide gelatin softening is without lump It all dissolves, after cooling, filtrate is collected by filtration;
Step 3: a part of filtrate collected in step 2 is taken multiple injection sites using syringe on Gallus domesticlus brisson Filtrate is injected into Gallus domesticlus brisson, the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 220: 1000;Utilize cryogenic vacuum Tumbling method is homogeneously dispersed in filtrate in meat sample, wherein the condition of cryogenic vacuum tumbling are as follows: tumbling temperature: 2 DEG C, tumbling Vacuum degree: -0.12MPa, tumbling revolving speed: 18 revs/min, tumbling time 3h.Tumbling mode be interval tumbling, each tumbling when Between be 20 minutes, interval time of adjacent tumbling is 20 minutes, and total tumbling time including the interval time is 3h.
Step 4: the Gallus domesticlus brisson that rock ear processed in step 1 and dried mushroom, step 3 obtain is added to remaining filter In liquid, ginger splices, onion parts is added, 80min is boiled in casserole and obtains silkie soup.Wherein, tanning includes three successively carried out Stage, the tanning temperature of first stage are 240 DEG C, time 10min, and the tanning temperature of second stage is 160 DEG C, and the time is 60min, the tanning temperature of phase III are 220 DEG C, time 100min.After tanning, salt is added into the silkie soup, i.e., It is edible.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited In specific details and embodiment shown and described herein.

Claims (5)

1. a kind of production method of silkie soup, which comprises the steps of:
The raw material of silkie soup is divided into three groups, in parts by weight, first group of raw material include 100 ~ 150 parts of rock ear and dried mushroom 100 ~ 150 parts, second group of raw material includes 200 ~ 240 parts of donkey-hide gelatin, 100 ~ 120 parts and 100 ~ 120 parts of yellow rice wine of rock sugar, and third group raw material includes 1000 ~ 2000 parts of Gallus domesticlus brisson;
Step 1: the first group of raw material impregnated is obtained by filtration in first group of starting material with water, 4000 ~ 8000 parts of 3 ~ 5h of immersion later And soaking water;
Step 2: second group of raw material 12~for 24 hours is impregnated under 0.02 MPa of pressure value using soaking water obtained in step 1, until After donkey-hide gelatin softening is without lump, moderate heat water proof heats 0.5~1h, all dissolves to donkey-hide gelatin, and after cooling, filtrate is collected by filtration;
Step 3: taking multiple injection sites that will filter on Gallus domesticlus brisson using syringe a part of filtrate collected in step 2 Liquid is injected into Gallus domesticlus brisson, and the dosage of a part of filtrate and the ratio of Gallus domesticlus brisson weight are 200 ~ 250:1000;
Step 4: the Gallus domesticlus brisson that first group of raw material, step 3 processed in step 1 obtain is added in remaining filtrate, 60 ~ 90 min of tanning obtain silkie soup;
Further include: the 4th group of raw material, the 4th group of raw material include 5 ~ 10 parts of Semen sesami nigrum, 5 ~ 10 parts of walnut kernel, 5 ~ 10 parts of jujube With 5 ~ 10 parts of dried longan pulp;
In the step 2, before the heating of moderate heat water proof, the 4th group of raw material is added in soaking water, then with second Group raw material heats together;In the step 3, after filtrate is injected into Gallus domesticlus brisson, keep filtrate equal using cryogenic vacuum tumbling method It is scattered in meat sample evenly, wherein the condition of cryogenic vacuum tumbling are as follows: tumbling temperature: 0-4 DEG C, tumbling vacuum degree: -0.10 MPa, tumbling time: 3 ~ 4 h, tumbling revolving speed: 15-20 revs/min;In the step 3, tumbling mode is interval tumbling, every time The time of tumbling is 10-30 minutes, and the interval time of adjacent tumbling is 10-30 minutes, total including the interval time Tumbling time is 3 ~ 4 h;
In the step 4, the tanning includes the three phases that successively carry out, wherein and the tanning temperature of first stage is 220 ~ 240 DEG C, the time is 10 ~ 15min, and the tanning temperature of second stage is 140 ~ 160 DEG C, and the time is 40 ~ 60 min, the phase III Boiling temperature is 180 ~ 220 DEG C, and the time is 10 ~ 15min.
2. the production method of silkie soup as described in claim 1, which is characterized in that in the step 4, before tanning, also 5 ~ 10 parts of ginger splices, 5 ~ 10 parts of onion parts is added, after tanning, 20 ~ 30 parts of salt are added into the silkie soup.
3. the production method of silkie soup as described in claim 1, which is characterized in that in the step 4, the tanning is in sand It is carried out in pot.
4. the production method of silkie soup as described in claim 1, which is characterized in that in the step 1, use 40~45 DEG C Water impregnates first group of 3 ~ 5h of raw material.
5. a kind of silkie soup, which is characterized in that be prepared by any the method for claim 1-4.
CN201510395973.4A 2015-07-08 2015-07-08 A kind of silkie soup and preparation method thereof CN105011245B (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1179283A (en) * 1996-10-16 1998-04-22 王广泉 Donkey-hide gelatin black-bone chicken
CN1187321A (en) * 1997-11-18 1998-07-15 北京市香妃烤鸡快餐有限责任公司 Method for making roast chicken
CN102150882A (en) * 2011-04-26 2011-08-17 江苏迈斯克食品有限公司 Novel method for making savory sauce duck
CN102370185A (en) * 2011-07-04 2012-03-14 天津宝迪农业科技股份有限公司 Instant nutritious black bone chicken and preparation method thereof
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1179283A (en) * 1996-10-16 1998-04-22 王广泉 Donkey-hide gelatin black-bone chicken
CN1187321A (en) * 1997-11-18 1998-07-15 北京市香妃烤鸡快餐有限责任公司 Method for making roast chicken
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
CN102150882A (en) * 2011-04-26 2011-08-17 江苏迈斯克食品有限公司 Novel method for making savory sauce duck
CN102370185A (en) * 2011-07-04 2012-03-14 天津宝迪农业科技股份有限公司 Instant nutritious black bone chicken and preparation method thereof

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