CN105380209A - Freeze-dried hericium erinaceus chicken soup and preparation method thereof - Google Patents
Freeze-dried hericium erinaceus chicken soup and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried hericium erinaceus chicken soup and a preparation method thereof. Local chicken, dried hericium erinaceus, fresh pleurotus eryngii, dried mushroom, Chinese-date, medlar, ginger and pepper are taken as main materials, table salt, aginomoto, starch and carrageenan are matched as seasonings, then the hericium erinaceus chicken soup is prepared, and then quick-freezing treatment and vacuum packing are performed, thus obtaining a finished product. The finished product is higher in nutrition value, nutrient-rich, simple in preparation process and low in preparation cost, and has the characteristics of convenience in taking, long storage life, rich nutritional ingredients and good mouthfeel.
Description
Technical field
The invention belongs to frozen dried food processing technique field, be specifically related to a kind of freeze-drying Hericium erinaceus chicken soup and preparation method thereof.
Background technology
Chicken soup is as traditional nourishing food, famous with delicious food, has alleviation cold symptoms, improve the effect of immunologic function of human body, but it mostly is and now does existing food, the shelf-life is shorter, preserve 2 days at most in hot environment, preserve 5 days at most in freezing environment, economy and time loss many.
With the quickening pace of modern life, human lives is more and more tending towards facilitation and health type, chicken soup is deeply by the market demand, especially preserve for a long time, the chicken soup of instant edible receives much attention, in Beijing, Shanghai, the cities such as Shenzhen, due to working voltage, busy practitioner is in the majority, this kind of practitioner remains high to prepared food inner feelings love degree, prepared food is made to occupy the umber one at the sales volume of this locality, simultaneously, they focus on health and health, therefore, under current this pursues the historical background of health care, for coordinating country's checking on to food security, nutritious, the food that edibility is high becomes the direction of following food service industry development.
Quick frozen product is by low temperature process quick-frozen food out rapidly, moisture in food texture, juice can not run off, and at this low temperature, microorganism can not breed substantially, ensure that the safety of food, however, through the food of fast frozen, the fat meeting eremacausis in food, vitamin is also in slow decomposition, so the nutritive value of quick-frozen food cannot be compared with fresh fish, meat etc., and therefore it still exists following defect: 1, be of low nutritive value; 2, mouthfeel and local flavor are not good; 3, expired in advance.
Frozen dried food is after being freezed by water-containing materials, heat under vacuum conditions with freezing state, make ice be sublimed into steam, thus deviate from moisture in material, because said process carries out under low-temp low-pressure, and moisture directly distils without liquid state, so frozen dried food is not being met under air conditions, the various nutritional labelings such as its mouthfeel, outward appearance, protein and vitamin can kept substantially constant, but due to technology immature, still there is following problem in it: 1, easy moisture absorption deliquescence, causes nutrition to be gone bad; 2, easily broken, increase economic investment risk; 3, high to the processing requirements in early stage of food, increase process costs.
For this reason, mechanism collaborative for nutrient is coordinated quick-frozen, freeze drying technology by the present inventor, and the situation that food nutrition runs off in order to improve, mouthfeel is not good provides a kind of new approaches.
Summary of the invention
The object of the present invention is to provide a kind ofly to be of high nutritive value, Hericium erinaceus chicken soup that mouthfeel is good, and technique is simple, the preparation method that preparation cost is low.
Be achieved especially by following scheme:
A kind of freeze-drying Hericium erinaceus chicken soup, its raw material is made up of major ingredient and condiment, and its major ingredient comprises by weight ratio: native chicken 50 ~ 60 parts, dry product Hericium erinaceus 1 ~ 2 part, fresh goods pleurotus eryngii 35 ~ 40 parts, 1 ~ 2 part, dry product mushroom, 1 ~ 2 part, date, matrimony vine 1 ~ 2 part, 2 ~ 3 parts, ginger, 0.3 ~ 0.5 part, pepper.
Further, its major ingredient comprises by weight ratio: native chicken 55 parts, dry product Hericium erinaceus 1.6 parts, fresh goods pleurotus eryngii 38 parts, 1.3 parts, dry product mushroom, 1.5 parts, date, matrimony vine 1.7 parts, 2.5 parts, ginger, 0.4 part, pepper.
Further again, described condiment comprises by weight: salt 1 ~ 1.7 part, monosodium glutamate 0.1 ~ 0.2 part, starch 0.3 ~ 0.5 part, carragheen 0.03 ~ 0.05 part.
Further, described condiment comprises by weight: salt 1.4 parts, monosodium glutamate 0.1 part, starch 0.4 part, carragheen 0.04 part.
Further again, the preparation method of freeze-drying Hericium erinaceus chicken soup comprises the following steps:
(1) by after native chicken stripping and slicing, put into water and to precook 10 ~ 20min, then put into mushroom class, date, matrimony vine, ginger, pepper, then stew 5 ~ 6h with little fire, obtain the former soup of chicken;
(2) after salt, monosodium glutamate, starch, carragheen being put into the concentrated 30 ~ 40min of the former soup big fire of chicken, through Separation of Solid and Liquid, condensed soup is obtained and based on the solid of chicken and mushroom class;
(3) isolated solid is first put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, after mould is carried out quick-frozen 15 ~ 20h, be 70 ~ 100 DEG C in temperature, vacuum is through vacuum freeze drying under 90 ~ 100Pa, takes out material in mould, visit packaging through gold, obtain finished product.
Described amount of water is 2.6 ~ 3 times of native chicken weight.
Described temperature of precooking is 80 ~ 100 DEG C.
Described little fiery temperature is 80 ~ 90 DEG C.
Described big fire temperature is 95 ~ 100 DEG C.
Described quick freezing temperature is-25 ~-35 DEG C.
Beneficial effect of the present invention
Soil chicken is as raising chicken scattered, protein, trace element, amino acid is rich in its meat, and fat content is lower, belong to high protein meat, there is nourishing, constitutional effect, the present invention adopts native chicken to be major ingredient, makes in finished product containing the requisite material of the human body such as rich in protein, amino acid.
In Hericium erinaceus dry product, protein accounts for 26.3%, is the twice of mushroom, has improving a poor appetite, strengthens barrier of gastric mucosa function, improves lymphocyte transformation rate, and promoting the effects such as leucocyte, is a kind of nourishing food.
Pleurotus eryngii contains high protein, low fat, the amino acid of needed by human and polysaccharose substance, and have hypoglycemic activity and strengthen body immune function, the present invention adopts pleurotus eryngii to be raw material, improves its nutritive value.
Ginger is a kind of herbaceous plant with higher medicine price cheating value, and dietary fiber content enriches, and has regulating action to digestion, breathing, central nervous system.
The present invention adopts with native chicken, Hericium erinaceus, pleurotus eryngii, mushroom, date, matrimony vine, ginger, pepper as major ingredient, coordinate and prepare Hericium erinaceus chicken soup with salt, monosodium glutamate, starch, carragheen for condiment, by limiting storeroom magnitude relation, make the effect of working in coordination with between each raw material; By control temperature interim in preparation process, control and go out juice between raw material, effectively have adjusted the content ratio of solid-liquid Middle nutrition element, by the detection of conventional nutraceutical composition, in Hericium erinaceus chicken soup, protein content is about 33%, dietary fiber content is about 7.5%, and vitamin content is about 5.4%, and amino acid content is about 7.4%, leachable is about 34%, finished product chicken soup of the present invention is nutritious and stability is high, not easily temperature influence, and its mouthfeel is better; Again by carrying out mouse feeding the experiment of drink chicken soup, record the result of TC and HDL-C in 10 days forward and backward mice serums, known finished product chicken soup of the present invention has the effect reducing cholesterol, and the ability retaining effective cholesterol is better.
To sum up, Hericium erinaceus chicken soup nutritive value of the present invention is higher, rich in nutrition content, and its preparation technology is simple, and cost is lower, and finished product instant, long shelf-life, rich in nutrition content, mouthfeel are good.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
Step 1: raw material is selected and taken
Raw material comprises: native chicken 50kg, dry product Hericium erinaceus 1.5kg, fresh goods pleurotus eryngii 38kg, dry product mushroom 1kg, date 1kg, matrimony vine 1kg, ginger 3kg, pepper 0.3kg, salt 1.2kg, monosodium glutamate 0.1kg, starch 0.4kg, carragheen 0.05kg.
Step 2: the former soup preparation of chicken
After native chicken stripping and slicing, put into the water of 130L, poach 10min at temperature is 100 DEG C, then put into mushroom class, date, matrimony vine, ginger, pepper successively, then stew 5h with the little fire that temperature is 90 DEG C, obtain the former soup of chicken.
Step 3: prepared by Hericium erinaceus chicken soup
Carragheen is put into the former soup of chicken and stirs 5min, then put into after starch stirs, after concentrating 30min with the big fire that temperature is 90 DEG C, then put into salt, monosodium glutamate stirs, and through Separation of Solid and Liquid, obtains condensed soup and based on the solid of chicken and mushroom class.
Step 4: formed package
Isolated solid is first put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, mould being placed in steady temperature is after the freezing 20h in quick-frozen room of-30 DEG C, be 75 DEG C in temperature, vacuum is through vacuum freeze drying under the condition of 90Pa, takes out material in mould, visit packaging through gold, obtain finished product.
Embodiment 2
Step 1: raw material is selected and taken
Raw material comprises: native chicken 60kg, dry product Hericium erinaceus 1.8kg, fresh goods pleurotus eryngii 35kg, dry product mushroom 2kg, date 1kg, matrimony vine 2kg, ginger 2.3kg, pepper 0.5kg, salt 1kg, monosodium glutamate 0.1kg, starch 0.3kg, carragheen 0.03kg.
Step 2: the former soup preparation of chicken
The water of 180L will be put into after native chicken stripping and slicing, poach 20min at temperature is 100 DEG C, then after mushroom class, date, matrimony vine, ginger, pepper being mixed, put into water, stew 6h with the little fire that temperature is 85 DEG C, obtain the former soup of chicken.
Step 3: prepared by Hericium erinaceus chicken soup
Starch, carragheen, salt, monosodium glutamate are put into successively the former soup of chicken, the time interval of putting into material is 3min, after concentrating 40min, through Separation of Solid and Liquid, obtains condensed soup and based on the solid of chicken and mushroom class with the big fire that temperature is 95 DEG C.
Step 4: formed package
Isolated solid is first put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, mould being placed in steady temperature is after the freezing 20h in quick-frozen room of-30 DEG C, be 95 DEG C in temperature, vacuum is through vacuum freeze drying under the condition of 100Pa, takes out material in mould, visit packaging through gold, obtain finished product.
Embodiment 3
Step 1: raw material is selected and taken
Raw material comprises: native chicken 55kg, dry product Hericium erinaceus 1.6kg, fresh goods pleurotus eryngii 38kg, dry product mushroom 1.3kg, date 1.5kg, matrimony vine 1.7kg, ginger 2.5kg, pepper 0.4kg, salt 1.4kg, monosodium glutamate 0.1kg, starch 0.4kg, carragheen 0.04g.
Step 2: the former soup preparation of chicken
To put into the water of 154L after native chicken stripping and slicing, poach 15min at temperature is 100 DEG C, then put into ginger, matrimony vine, mushroom class, date, pepper successively, the time interval of putting into material is 2min, then stewes 5.5h with the little fire that temperature is 88 DEG C, obtains the former soup of chicken.
Step 3: prepared by Hericium erinaceus chicken soup
Salt, monosodium glutamate, starch, carragheen are put into the former soup of chicken simultaneously, after concentrating 30min with the big fire that temperature is 95 DEG C, through Separation of Solid and Liquid, obtain condensed soup and based on the solid of chicken and mushroom class.
Step 4: formed package
Isolated solid is first put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, mould is placed in the alternating temperature quick-frozen room that initial temperature is-30 DEG C, carrying out heating up after freezing 20h with the speed of 0.5 DEG C/h, is 88 DEG C in temperature, vacuum is through vacuum freeze drying under the condition of 95Pa, take out material in mould, visit packaging through gold, obtain finished product.
Embodiment 4
Step 1: raw material is selected and taken
Raw material comprises: native chicken 55kg, dry product Hericium erinaceus 1.6kg, fresh goods pleurotus eryngii 38kg, dry product mushroom 1.3kg, date 1.5kg, matrimony vine 1.7kg, ginger 2.5kg, pepper 0.4kg, salt 1kg, monosodium glutamate 0.1kg, starch 0.3kg, carragheen 0.03kg.
Step 2: the former soup preparation of chicken
The water of 165L will be put into after native chicken stripping and slicing, poach 20min at temperature is 98 DEG C, then put into mushroom class, date, matrimony vine, ginger, pepper simultaneously, then stew 5.5h with the little fire that temperature is 87 DEG C, obtain the former soup of chicken.
Step 3: prepared by Hericium erinaceus chicken soup
Salt, monosodium glutamate, starch, carragheen are put into successively the former soup of chicken, the time interval of putting into material is 3min, after concentrating 35min, through Separation of Solid and Liquid, obtains condensed soup and based on the solid of chicken and mushroom class with the big fire that temperature is 95 DEG C.
Step 4: formed package
Isolated solid is first put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, mould is placed in the alternating temperature quick-frozen room that initial temperature is-30 DEG C, carrying out heating up after freezing 20h with the speed of 1 DEG C/h, is 72 DEG C in temperature, vacuum is through vacuum freeze drying under the condition of 100Pa, take out material in mould, visit packaging through gold, obtain finished product.
Embodiment 5
Step 1: raw material is selected and taken
Raw material comprises: native chicken 50kg, dry product Hericium erinaceus 1.5kg, fresh goods pleurotus eryngii 38kg, dry product mushroom 1kg, date 1kg, matrimony vine 1kg, ginger 3kg, pepper 0.3kg, salt 1.4kg, monosodium glutamate 0.1kg, starch 0.4kg, carragheen 0.04g.
Step 2: the former soup preparation of chicken
To put into the water of 140L after native chicken stripping and slicing, poach 10min at temperature is 97 DEG C, then put into matrimony vine, date, ginger, pepper, mushroom class, the time interval of putting into material is 5min, then stewes 6h with the little fire that temperature is 80 DEG C, obtains the former soup of chicken.
Step 3: prepared by Hericium erinaceus chicken soup
Salt, monosodium glutamate, starch, carragheen are put into the former soup of chicken simultaneously, after concentrating 40min with the big fire that temperature is 95 DEG C, through Separation of Solid and Liquid, obtain condensed soup and based on the solid of chicken and mushroom class.
Step 4: formed package
Isolated solid is put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, mould is placed in the alternating temperature quick-frozen room that initial temperature is 0 DEG C, carrying out lowering the temperature after freezing 18h with the speed of 1 DEG C/h, is 91 DEG C in temperature, vacuum is through vacuum freeze drying under the condition of 93Pa, take out material in mould, visit packaging through gold, obtain finished product.
Test example 1
Embodiment 1-5 is formed after product preserve 90 days, 60 days, 90 days, 60 days, 120 days respectively and take out, and all take 500g, at temperature is 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, being heated to Tang Wen is respectively 100 DEG C, is carried out conventional nutraceutical composition detection, and its result is as shown in table 1:
Table 1
| Sample | Protein (%) | Dietary fiber (%) | Vitamin (%) | Amino acid (%) | Leachable (%) |
| Embodiment 1 | 35.64 | 7.08 | 5.46 | 7.65 | 36.1 |
| Embodiment 2 | 31.53 | 7.55 | 5.98 | 7.52 | 31.9 |
| Embodiment 3 | 33.06 | 7.93 | 5.37 | 7.48 | 34.7 |
| Embodiment 4 | 32.13 | 7.42 | 5.05 | 7.56 | 34.4 |
| Embodiment 5 | 32.28 | 7.63 | 5.18 | 7.01 | 32.6 |
As shown in Table 1, its protein content is about 33%, and dietary fiber content is about 7.5%, and vitamin content is about 5.4%, and amino acid content is about 7.4%, and leachable is about 34%, and therefore, chicken soup of the present invention is nutritious, and nutritional labeling stability is better.
Test example 2
Choose 10 mouse, male and female half and half, divide into groups, and often organize a female hero, are designated as experiment 1, experiment 2, experiment 3, experiment 4, test 5 groups, according to V
soup=(0.1-0.5)/10*W
body weightcarry out feeding drink chicken soup to experiment 1-5 group mouse, measure its serum TC, HDL-C concentration after 10 days, its result is as shown in table 2:
Table 2
As shown in Table 2, after feeding drink chicken soup of the present invention, total cholesterol level in serum can being reduced, illustrating that chicken soup of the present invention has remarkable effect to reducing cholesterol, then according to the measurement of HDL-C, by Δ=n
4/ n
2-n
3/ n
1calculate, wherein, n
1, n
2represent 10 days forward and backward mice serum TC values respectively, n
3, n
4represent 10 days forward and backward mice serum HDL-C values respectively, result obtains Δ > 0, known: in T-CHOL, the occupation rate of effective cholesterol increases.
Claims (10)
1. a freeze-drying Hericium erinaceus chicken soup, it is characterized in that, its raw material is made up of major ingredient and condiment, and its major ingredient comprises by weight ratio: native chicken 50 ~ 60 parts, dry product Hericium erinaceus 1 ~ 2 part, fresh goods pleurotus eryngii 35 ~ 40 parts, 1 ~ 2 part, dry product mushroom, 1 ~ 2 part, date, matrimony vine 1 ~ 2 part, 2 ~ 3 parts, ginger, 0.3 ~ 0.5 part, pepper.
2. freeze-drying Hericium erinaceus chicken soup as claimed in claim 1, it is characterized in that, its major ingredient comprises by weight ratio: native chicken 55 parts, dry product Hericium erinaceus .6 part, fresh goods pleurotus eryngii 38 parts, 1.3 parts, dry product mushroom, 1.5 parts, date, matrimony vine 1.7 parts, 2.5 parts, ginger, 0.4 part, pepper.
3. freeze-drying Hericium erinaceus chicken soup as claimed in claim 1 or 2, it is characterized in that, described condiment comprises by weight: salt 1 ~ 1.7 part, monosodium glutamate 0.1 ~ 0.2 part, starch 0.3 ~ 0.5 part, carragheen 0.03 ~ 0.05 part.
4. the freeze-drying Hericium erinaceus chicken soup as described in claim 1 or 2 or 3, it is characterized in that, described condiment comprises by weight: salt 1.4 parts, monosodium glutamate 0.1 part, starch 0.4 part, carragheen 0.04 part.
5. the preparation method of freeze-drying Hericium erinaceus chicken soup as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
(1) by after native chicken stripping and slicing, put into water and to precook 10 ~ 20min, then put into mushroom class, date, matrimony vine, ginger, pepper, then stew 5 ~ 6h with little fire, obtain the former soup of chicken;
(2) after salt, monosodium glutamate, starch, carragheen being put into the concentrated 30 ~ 40min of the former soup big fire of chicken, through Separation of Solid and Liquid, condensed soup is obtained and based on the solid of chicken and mushroom class;
(3) isolated solid is first put into mould, again condensed soup is poured in mould, solid-to-liquid ratio is made to be 2:5, after mould is carried out quick-frozen 15 ~ 20h, be 70 ~ 100 DEG C in temperature, vacuum is through vacuum freeze drying under 90 ~ 100Pa, takes out material in mould, visit packaging through gold, obtain finished product.
6. the preparation method of freeze-drying Hericium erinaceus chicken soup as claimed in claim 5, it is characterized in that, described amount of water is 2.6 ~ 3 times of native chicken weight.
7. the preparation method of freeze-drying Hericium erinaceus chicken soup as claimed in claim 5, is characterized in that, described in temperature of precooking be 80 ~ 100 DEG C.
8. the preparation method of freeze-drying Hericium erinaceus chicken soup as claimed in claim 5, it is characterized in that, described little fiery temperature is 80 ~ 90 DEG C.
9. the preparation method of freeze-drying Hericium erinaceus chicken soup as claimed in claim 5, it is characterized in that, described big fire temperature is 95 ~ 100 DEG C.
10. the preparation method of freeze-drying Hericium erinaceus chicken soup as claimed in claim 5, it is characterized in that, described quick freezing temperature is-25 ~-35 DEG C.
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Application publication date: 20160309 |