CN106690209A - Canned chicken soup preparing method - Google Patents

Canned chicken soup preparing method Download PDF

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Publication number
CN106690209A
CN106690209A CN201611012121.3A CN201611012121A CN106690209A CN 106690209 A CN106690209 A CN 106690209A CN 201611012121 A CN201611012121 A CN 201611012121A CN 106690209 A CN106690209 A CN 106690209A
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CN
China
Prior art keywords
chicken
full
water
soup
preparation
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611012121.3A
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Chinese (zh)
Inventor
李文有
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Songxian Nongken Climbing Chicken Science And Technology Service Co Ltd
Original Assignee
Songxian Nongken Climbing Chicken Science And Technology Service Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Songxian Nongken Climbing Chicken Science And Technology Service Co Ltd filed Critical Songxian Nongken Climbing Chicken Science And Technology Service Co Ltd
Priority to CN201611012121.3A priority Critical patent/CN106690209A/en
Publication of CN106690209A publication Critical patent/CN106690209A/en
Pending legal-status Critical Current

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  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a canned chicken soup preparing method. The method comprises the following steps: firstly, selecting 300-500 healthy complete chickens, slaughtering, defeathering, cleaning thoraxes, washing and cleaning, preparing a pickling pot and a boiling pot, adding clean water into the boiling pot for all complete chickens, boiling the all complete chickens in the water without other seasonings, adding a small amount of salt in the boiling process, after boiling for 1 hour, fishing out for later use, preparing pickling and boiling materials, pouring the pickling and boiling materials into water so as to enhance the taste of the chicken soup, after the chickens are well cooked, filling into cans, sealing, and sterilizing. Therefore, people can take the chicken soup conveniently.

Description

A kind of canned chicken soup preparation method
Technical field
The present invention relates to scald class preparation method, more particularly, to a kind of canned chicken soup preparation method.
Background technology
Soup class is a kind of food that people enjoy a lot in today's society, most common in daily life to have a fish soup, chicken soup, Rib soup etc., these scald have various effects, have with beautifying face and moistering lotion, what is had is with health role, and chicken and chicken soup are Very common food in people's daily life, the various herbal cuisine with chicken as raw material are liked by broad masses of the people, are turned into Cuisines on dining table, but because various Chinese medicine species and ratio addition are improper, cause nutrition arrangement improper, and drug effect is mutual The system of restriction, it is impossible to play due curative effect, serious meeting brings side effect, and taste is not good, influence appetite, and chicken soup Make program it is complicated, it is necessary to slaughter, clearly, dispensing, the multiple working procedure such as cooking could eat, and the time at least needs 2 hours, and stewes The material of boiled chicken soup is even more varied, therefore, in the fast today's society of rhythm of life, people almost go by no time and efforts Nutritious chicken soup is made, and the chicken soup that oneself or restaurant do can not usually be carried well, the meeting in carrying process Very big space is occupied, the present invention proposes a kind of new solution for problem above.
The content of the invention
In order in overcoming the shortcomings of background technology, the invention discloses a kind of canned chicken soup preparation method, nutritious, side Portable belt, simple to operate and edible delicious food.
In order to realize the goal of the invention, the present invention is adopted the following technical scheme that:A kind of canned chicken soup preparation method, including Following steps:
(1)Raw material is selected and preliminary preparation
The full chicken 300-500 that selection is grown up healthy and sound only, is then butchered to it, is shedded, net thorax, is cleaned and is cleared up, then It is ready to pickle pot and digester;
(2)Early stage is precooked
All full chicken clear water are added in digester, then all full chickens is put into water and is stewed in clear soup, put during stewing in clear soup A little salt, hour is pulled out standby;
(3)Treatment is pickled in the preparation and full chicken for pickling material
To pickle material and the full chicken after stewing in clear soup is put into pickling pot, pickle material and be respectively:Cooking wine, salt, light soy sauce, corn flour And water, five hours are pickled at room temperature;
(4)The preparation of cooked material
Matrimony vine 150g-450g, date 900g-3000g, longan 150g-400g, ginseng 200g-300g, capsicum 400g-850g, eight Angle 200g-450g, ginger splices 300g-900g, cassia bark 400g-950g, fennel seeds 200g-400 g and salt 1500g-3000g;
(5)Full chicken infusion
Clear water is put into digester, then all full chickens is put into water, by the whole beyond salt of going out when boiling water Cooked material is put into digester, is boiled in the water of 90-110 degree one and a half hours, is then all put into water salt, and right It is mixed, and is further continued for boiling half an hour, that is, obtain full chicken and scald, and then all full chickens is pulled out and is cooled down, then All cooked materials are pulled out, scalds standby after filtering;
(6)Tinning
Chicken and chicken are scalded and presses 1:4 ratio is encased in tank, it is also possible to only fill chicken soup;
(7)The exhaust of tank and sealing
Tank body is vacuumized and sealed by vacuum extractor and fully-automatic sealing device;
(8)Sterilizing
The chicken soup being loaded into tank is kept for half an hour sterilized at a high temperature of 130-140 degree.
It it is 300 for further improved technology scheme, in step one of the present invention.
For further improved technology scheme, it is whole full chicken weight that the weight of clear water is added in step 2 of the present invention One times, then it is pre-processed.
For further improved technology scheme, in step 4 of the present invention cooked material be matrimony vine 150g, date 900g, Longan 150g, ginseng 200g, capsicum 400g, anise 200g, ginger splices 300g, cassia bark 400g, fennel seeds 200g and salt 1500g.
For further improved technology scheme, the clear water of all full chicken weight twices is added in step 5 of the present invention, Then boiling is carried out to it.
By adopting the above-described technical solution, the present invention has the advantages that:The inventive method is new, operation letter It is single, it is adaptable to large batch of canned chicken soup production, and because it is vacuum design, can preserve up to 24 months, lead to Cross and chicken soup is sealed in tank, facilitate the carrying of people, only need to heat it when needing edible, by this The chicken soup of the method processing in invention is nutritious, and taste is fragrant and sweet, great nutritive value.
Specific embodiment
Explanation that can be detailed by the following examples is of the invention, and the open purpose of the present invention is intended to protect model of the present invention Enclose all interior technological improvements.
A kind of canned chicken soup preparation method, comprises the following steps:
(1)Raw material is selected and preliminary preparation
The full chicken 300-500 that selection is grown up healthy and sound only, is then butchered to it, is shedded, net thorax, is cleaned and is cleared up, then It is ready to pickle pot and digester;
(2)Early stage is precooked
All full chicken clear water are added in digester, then all full chickens is put into water and is stewed in clear soup, put during stewing in clear soup A little salt, hour is pulled out standby;
(3)Treatment is pickled in the preparation and full chicken for pickling material
To pickle material and the full chicken after stewing in clear soup is put into pickling pot, pickle material and be respectively:Cooking wine, salt, light soy sauce, corn flour And water, five hours are pickled at room temperature;
(4)The preparation of cooked material
Matrimony vine 150g-450g, date 900g-3000g, longan 150g-400g, ginseng 200g-300g, capsicum 400g-850g, eight Angle 200g-450g, ginger splices 300g-900g, cassia bark 400g-950g, fennel seeds 200g-400 g and salt 1500g-3000g;
(5)Full chicken infusion
Clear water is put into digester, then all full chickens is put into water, by the whole beyond salt of going out when boiling water Cooked material is put into digester, is boiled in the water of 90-110 degree one and a half hours, is then all put into water salt, and right It is mixed, and is further continued for boiling half an hour, that is, obtain full chicken and scald, and then all full chickens is pulled out and is cooled down, then All cooked materials are pulled out, scalds standby after filtering;
(6)Tinning
Chicken and chicken are scalded and presses 1:4 ratio is encased in tank, it is also possible to only fill chicken soup;
(7)The exhaust of tank and sealing
Tank body is vacuumized and sealed by vacuum extractor and fully-automatic sealing device;
(8)Sterilizing
The chicken soup being loaded into tank is kept for half an hour sterilized at a high temperature of 130-140 degree.
It it is 300 for further improved technology scheme, in step one of the present invention.For further improved technology side Case, the weight that clear water is added in step 2 of the present invention is a times of all full chicken weight, and then it is pre-processed.For Further improved technology scheme, in step 4 of the present invention cooked material be matrimony vine 150g, date 900g, longan 150g, Ginseng 200g, capsicum 400g, anise 200g, ginger splices 300g, cassia bark 400g, fennel seeds 200g and salt 1500g.In order to further Improved technology scheme, adds the clear water of all full chicken weight twices in step 5 of the present invention, then carry out boiling to it.

Claims (5)

1. a kind of canned chicken soup preparation method, it is characterised in that comprise the following steps:
(1)Raw material is selected and preliminary preparation
The full chicken 300-500 that selection is grown up healthy and sound only, is then butchered to it, is shedded, net thorax, is cleaned and is cleared up, then It is ready to pickle pot and digester;
(2)Early stage is precooked
All full chicken clear water are added in digester, then all full chickens is put into water and is stewed in clear soup, put during stewing in clear soup A little salt, hour is pulled out standby;
(3)Treatment is pickled in the preparation and full chicken for pickling material
To pickle material and the full chicken after stewing in clear soup is put into pickling pot, pickle material and be respectively:Cooking wine, salt, light soy sauce, corn flour And water, five hours are pickled at room temperature;
(4)The preparation of cooked material
Matrimony vine 150g-450g, date 900g-3000g, longan 150g-400g, ginseng 200g-300g, capsicum 400g-850g, eight Angle 200g-450g, ginger splices 300g-900g, cassia bark 400g-950g, fennel seeds 200g-400 g and salt 1500g-3000g;
(5)Full chicken infusion
Clear water is put into digester, then all full chickens is put into water, by the whole beyond salt of going out when boiling water Cooked material is put into digester, is boiled in the water of 90-110 degree one and a half hours, is then all put into water salt, and right It is mixed, and is further continued for boiling half an hour, that is, obtain full chicken and scald, and then all full chickens is pulled out and is cooled down, then All cooked materials are pulled out, scalds standby after filtering;
(6)Tinning
Chicken and chicken are scalded and presses 1:4 ratio is encased in tank, it is also possible to only fill chicken soup;
(7)The exhaust of tank and sealing
Tank body is vacuumized and sealed by vacuum extractor and fully-automatic sealing device;
(8)Sterilizing
The chicken soup being loaded into tank is kept for half an hour sterilized at a high temperature of 130-140 degree.
2. a kind of canned chicken soup preparation method as claimed in claim 1, it is characterized in that:It is 300 in the step one.
3. a kind of canned chicken soup preparation method as claimed in claim 1, it is characterized in that:The weight of clear water is added in the step 2 It is one times of whole full chicken weight to measure, and then it is pre-processed.
4. a kind of canned chicken soup preparation method as claimed in claim 1, it is characterized in that:Cooked material is Chinese holly in the step 4 Qi 150g, date 900g, longan 150g, ginseng 200g, capsicum 400g, anise 200g, ginger splices 300g, cassia bark 400g, fennel seeds 200g and salt 1500g.
5. a kind of canned chicken soup preparation method as claimed in claim 1, it is characterized in that:All full chickens are added in the step 5 The clear water of weight twice, then carries out boiling to it.
CN201611012121.3A 2016-11-17 2016-11-17 Canned chicken soup preparing method Pending CN106690209A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611012121.3A CN106690209A (en) 2016-11-17 2016-11-17 Canned chicken soup preparing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611012121.3A CN106690209A (en) 2016-11-17 2016-11-17 Canned chicken soup preparing method

Publications (1)

Publication Number Publication Date
CN106690209A true CN106690209A (en) 2017-05-24

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110122820A (en) * 2019-06-27 2019-08-16 南京新润食品集团有限公司 A kind of new processing technology of old hen soup
WO2022062969A1 (en) * 2020-09-25 2022-03-31 胜斗士(上海)科技技术发展有限公司 Chicken soup product preparation method, and chicken soup product prepared by using same

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1695497A (en) * 2005-06-23 2005-11-16 周利芳 Method for lpreparing hygienical chicken soup tonified from Chinese traditional medicine by using cock
CN101756307A (en) * 2010-01-13 2010-06-30 河北美客多食品集团有限公司 Chicken soup and preparation method thereof
CN101999661A (en) * 2010-12-21 2011-04-06 秦皇岛正大有限公司 Development and production of functional chicken soup
CN102138684A (en) * 2010-12-21 2011-08-03 秦皇岛正大有限公司 Development and production of normal-temperature clear chicken soup
CN103263048A (en) * 2013-05-06 2013-08-28 华南理工大学 Instant American ginseng chicken soup can and production method thereof
CN104013040A (en) * 2014-05-10 2014-09-03 安徽林苑农副食品有限公司 Children chicken soup and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1695497A (en) * 2005-06-23 2005-11-16 周利芳 Method for lpreparing hygienical chicken soup tonified from Chinese traditional medicine by using cock
CN101756307A (en) * 2010-01-13 2010-06-30 河北美客多食品集团有限公司 Chicken soup and preparation method thereof
CN101999661A (en) * 2010-12-21 2011-04-06 秦皇岛正大有限公司 Development and production of functional chicken soup
CN102138684A (en) * 2010-12-21 2011-08-03 秦皇岛正大有限公司 Development and production of normal-temperature clear chicken soup
CN103263048A (en) * 2013-05-06 2013-08-28 华南理工大学 Instant American ginseng chicken soup can and production method thereof
CN104013040A (en) * 2014-05-10 2014-09-03 安徽林苑农副食品有限公司 Children chicken soup and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110122820A (en) * 2019-06-27 2019-08-16 南京新润食品集团有限公司 A kind of new processing technology of old hen soup
WO2022062969A1 (en) * 2020-09-25 2022-03-31 胜斗士(上海)科技技术发展有限公司 Chicken soup product preparation method, and chicken soup product prepared by using same

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Application publication date: 20170524

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