CN106690209A - Canned chicken soup preparing method - Google Patents
Canned chicken soup preparing method Download PDFInfo
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- 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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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
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.
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 |
Family
ID=58940537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611012121.3A Pending CN106690209A (en) | 2016-11-17 | 2016-11-17 | Canned chicken soup preparing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN106690209A (en) |
Cited By (2)
| 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)
| 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 |
-
2016
- 2016-11-17 CN CN201611012121.3A patent/CN106690209A/en active Pending
Patent Citations (6)
| 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)
| 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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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |
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| RJ01 | Rejection of invention patent application after publication |