CN106858503A - Seasoning thick soup and the cooking bag of the seasoning comprising the seasoning thick soup - Google Patents
Seasoning thick soup and the cooking bag of the seasoning comprising the seasoning thick soup Download PDFInfo
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- CN106858503A CN106858503A CN201710213635.3A CN201710213635A CN106858503A CN 106858503 A CN106858503 A CN 106858503A CN 201710213635 A CN201710213635 A CN 201710213635A CN 106858503 A CN106858503 A CN 106858503A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 82
- 238000010411 cooking Methods 0.000 title claims abstract description 49
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 41
- 239000000047 product Substances 0.000 claims abstract description 33
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- 235000004611 garlic Nutrition 0.000 claims abstract description 27
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 238000001802 infusion Methods 0.000 claims abstract description 19
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- 235000013599 spices Nutrition 0.000 claims abstract description 5
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- 235000013330 chicken meat Nutrition 0.000 claims description 84
- 235000015228 chicken nuggets Nutrition 0.000 claims description 76
- 150000003839 salts Chemical class 0.000 claims description 26
- 235000002639 sodium chloride Nutrition 0.000 claims description 26
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 24
- 239000004223 monosodium glutamate Substances 0.000 claims description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 20
- 239000008159 sesame oil Substances 0.000 claims description 15
- 235000011803 sesame oil Nutrition 0.000 claims description 15
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- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
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- 238000001914 filtration Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
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- 241000234314 Zingiber Species 0.000 description 17
- 238000012360 testing method Methods 0.000 description 17
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- 238000013112 stability test Methods 0.000 description 9
- 239000013068 control sample Substances 0.000 description 8
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- 230000035764 nutrition Effects 0.000 description 2
- 150000003016 phosphoric acids Chemical class 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of seasoning thick soup and the cooking bag of the seasoning comprising the seasoning thick soup, the seasoning thick soup prepares by the following method：Infusion：By the peeling chicken of special ratios, pig Dong bone, garlic, yellow rice wine, boil finished product chicken fat when the dregs of fat, green onion and the ginger that produce add to water respectively, infusion obtains thick soup；Prepare：Thick soup is filtered, the filtrate of the mixed spices of special ratios and thick soup is well mixed, and the seasoning thick soup now does existing food using pre-prepared replacement, reduce influence of the influence such as operator and operating environment to soup stock.
Description
Technical field
The present invention relates to seasoning thick soup and the seasoning comprising the seasoning thick soup cooking bag.
Background technology
It with chicken is main food materials that chicken soup is, is equipped with the vegetable that seasoning is stewed together, and it is with its delicious and high nutritive value
Liked by broad masses.Chicken soup is although delicious and nutritive value is abundant, but because current chicken soup is all now to do existing food, because
The nutrition of this chicken soup is influenceed larger by operator and operating environment etc., if that is, making is lack of standardization, can cause the big of nutritional ingredient
Amount is lost in, and can influence the performance of nutritive effect because the selection of seasoning and ratio are incorrect what is more.
The content of the invention
The first object of the present invention is to provide a kind of seasoning thick soup, and the seasoning thick soup now does existing food using pre-prepared replacement,
Reduce influence of the influence such as operator and operating environment to soup stock.
Above-mentioned technical purpose of the invention technical scheme is that：
A kind of seasoning thick soup, the seasoning thick soup is prepared by the following method：
Infusion：Chicken, pig Dong bone, garlic, yellow rice wine, the dregs of fat, green onion and the ginger that produce when boiling finished product chicken fat will be removed the peel and add to water respectively
In, infusion obtains thick soup；By mass, it is described peeling chicken, pig Dong bone, garlic, yellow rice wine, boil produced during chicken fat the dregs of fat, green onion,
The amount ratio of ginger and water is 0.5~2.5：1：0.1~0.3：0.05~0.10：0.2~0.4：0.02~0.06：0.02~
0.06：30~50；
Prepare：Thick soup is filtered, mixed spices are added in the filtrate of thick soup, be well mixed；The mixed spices include
Salt, monosodium glutamate, chicken powder, pepper powder, sugar, sesame oil；By mass, the filtrate of thick soup, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil
Amount ratio be 100：0.8~1.0：0.3~0.5：0.7~1.0：0.02~0.06：0.03~0.06：0.03~0.06.
Using above-mentioned technical proposal, remove the peel chicken, pig Dong bone and be aided with after boiling the dregs of fat mixing produced during finished product chicken fat
Seasoning carries out infusion, removes the peel the nutrition complement of chicken and pig Dong bone and strong soup-stock peeling chicken and pig Dong is endured out in both cooperations
The less situation for reducing the deterioration of oil that localized hyperthermia's (such as on chamber wall) during infusion causes of the oil content of bone；And the dregs of fat
Presence can play in a small amount of chicken fat of dissolving to water so as to promote dissolving of the oil-soluble nutritional ingredient in soup, suction can be played again
Attached excessive oily effect, reduces the situation of oil float during infusion；By infusion and preparation, by industrialized accurate control
The seasoning thick soup for preparing, with the relatively long shelf-life, its replacement now does existing food, reduces operator and operation ring
Border etc. influences the influence to soup stock, safer, while the seasoning thick soup of the application does not lose delicious food again, should with preferably promoting
With value.
More preferably：In step (1), the dregs of fat are prepared by the following method：Standby chicken fat is taken, in 105~123 DEG C
Under boil 10~30min, add cock skin, ginger, garlic, dry onion and green onion, presented in being boiled at 110~128 DEG C to salted cake fried in sesame oil and material
Golden yellow, filtering, filtrate is finished product chicken fat, and filter residue is the dregs of fat.
Using above-mentioned technical proposal, standby chicken fat is typically boiled using prior art or is directed to commercially available；If chicken fat
Boil and add seasoning temperature it is too low, can cause insufficient fragrance and tasty effect difference situation, can draw if temperature is too high
The muddy situation about subtracting greatly with delicate flavour of chicken fat is played, and standby chicken fat is boiled at 105~123 DEG C and adds seasoning at this moment, can be risen
To flavouring and tasty effect, properly increased again after seasoning is added boil temperature can further by seasoning it is effective into
Divide and incorporate in it, further function as tasty effect.
It has been investigated that, by mass, when the amount ratio of standby chicken fat, cock skin, ginger, garlic, dry onion and green onion is 100：15
~30：1~2：2~5：1~5：When 1~2, its shelf-life can further extend.
The second object of the present invention is to provide a kind of seasoning cooking bag.
Above-mentioned technical purpose of the invention technical scheme is that：
A kind of seasoning cooking bag, comprising described seasoning thick soup.
More preferably：Also include ripe chicken and described finished product chicken fat.
Using above-mentioned technical proposal, the presence of finished product chicken fat can increase the dissolving of oil-soluble nutrient matter, while grease
In the presence of the volatilization that can reduce volatile component in production process, nutritive value is maximally maintained.
It has been investigated that, by mass, when the amount ratio of the seasoning thick soup, ripe chicken and finished product chicken fat is 35~45：8
~15：1, its shelf-life can further extend, and its local flavor is good and nutritive loss amount is few.
More preferably：The ripe chicken includes ripe chicken nugget, and ripe chicken nugget is prepared by the following method：
Pickle：Raw peeling chicken nugget, phosphate, salt and monosodium glutamate are mixed, treatment is pickled；By mass, the raw peeling chicken nugget, phosphorus
The amount ratio of hydrochlorate, salt and monosodium glutamate is 100：0.3~0.6：0.5~0.8：0.3~0.6；
Quick-boil boiling hot：First water is boiled, the raw peeling chicken nugget pickled then is added when water temperature is gradually cooling to 78~88 DEG C, it is to be generated
Pulled out by removing the peel after chicken nugget is cooked by scalding, had a shower, remove blood foam, cooling, draining；By mass, boiling hot water and raw peeling chicken is quick-boiled
The amount ratio of block is 3~10：1.
Using above-mentioned technical proposal, raw peeling chicken nugget is pickled under the conditions of phosphate, salt and monosodium glutamate, and phosphate is primarily served
The effect of water conservation, reduces the situation of the raw peeling chicken nugget atrophy that curing process intermediate ion excessive concentration causes, and increases salt and monosodium glutamate
Into the area in raw peeling chicken nugget and path, make to pickle more thorough, increase local flavor and antiseptic property；Research find quick-boil it is boiling hot
Before pickle treatment and the amount ratio of raw peeling chicken nugget, phosphate, salt and monosodium glutamate is 100：0.3~0.6：0.5~0.8：0.3
It is more tasty when~0.6；Quick-boil in addition boiling hot：First water is boiled, is then added when water temperature is gradually cooling to 78~88 DEG C and pickled
Raw peeling chicken nugget, reduce the overdone and internal half-cooked situation in the too high outside caused of temperature or temperature it is too low cause be difficult to boil
Ripe situation, first boiling water to cool down again can also reduce the introducing of bacterium etc. in water, safer.
More preferably：When pickling, frozen water is also added with raw peeling chicken nugget, raw peeling chicken nugget described by mass and
The amount ratio of frozen water is 100：10~20；The temperature pickled is not higher than 20 DEG C.
Using above-mentioned technical proposal, low-temperature salting can reduce the usage amount of salt, reduce desalination work, can also high temperature cause
Situations such as going mouldy, quality is more stable.
More preferably：Pickle is carried out under the conditions of tumbling, and it is concretely comprised the following steps：With phosphate, salt, monosodium glutamate, frozen water
Mixed raw peeling chicken nugget, first 0.5~5min of tumbling under vacuo, then 15~60min of tumbling at ambient pressure.
Using above-mentioned technical proposal, the mixing of seasoning and raw peeling chicken nugget, reduction is promoted to pickle the situation of inequality；First true
The lower tumbling of sky, extracts unnecessary oil, the air in raw peeling chicken nugget and seasoning, while opposite peeling chicken nugget plays one shrinking
Effect, coordinates the normal pressure tumbling in later stage, can play stretched and relaxed effect, and tasty path is pickled in increase, more tasty, more
Safety.
More preferably：Also include fried shiitake；By mass, the amount ratio of the fried shiitake and finished product chicken fat is
0.5~2：1.
Using above-mentioned technical proposal, the effect of seasoning is further functioned as, also act as the effect for suppressing corrupt.
In sum, the invention has the advantages that：
1st, it is of high nutritive value, it is delicious；
2nd, the seasoning thick soup prepared by industrialized precise control, with the relatively long shelf-life, its replacement is now done
Now eat, reduce influence of the influence such as operator and operating environment to soup stock, it is safer, with preferable popularization and application valency
Value；
3rd, chicken fat and chicken are separately processed in preparation process, and both complement each other, and reduce what chicken fat during chicken is boiled went bad
Situation, will boil the dregs of fat produced during chicken fat and is used as to boil peeling chicken, the seasoning of pig Dong bone, twice laid, and the dregs of fat
Presence can play in a small amount of chicken fat of dissolving to water so as to promote dissolving of the oil-soluble nutritional ingredient in soup, suction can be played again
Attached excessive oily effect, reduces the situation of oil float during infusion, further increases the utilization rate of chicken.
Specific embodiment
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
Member can make the modification without creative contribution to the present embodiment as needed after this specification is read, but as long as at this
All protected by Patent Law in the protection domain of invention.
Embodiment 1-1：Ripe chicken nugget, prepares by the following method：
Cutting：Take the old hen of frost, confirm without in the case of rotten, go spine to go pin to remove hip on the old hen neck that decaptitates
Treatment obtains leftover pieces, and it is the raw peeling chicken nugget of 10~40g sizes that every piece is then cut to old hen；
Thaw：The raw peeling chicken nugget of well cutting is put into defrosting pond of the constant temperature at 2~12 DEG C and is thawed, open recirculated water
And it is passed through O3, it is passed through O3Water immersion thaw raw peeling chicken nugget, kill the bacterium in raw peeling chicken nugget, and suppress protein point
Solution, makes raw peeling chicken nugget return to the quality before frost；
Pickle：By the raw peeling chicken nugget after defrosting, phosphate, salt, monosodium glutamate and frozen water in mass ratio 100：0.4：0.6：0.4：13
Mixing；Mixed material is placed in tumbler, first 0.5~5min of tumbling under vacuo deflates, then after stopping 2~8min
15~60min of tumbling, takes out raw peeling chicken nugget at ambient pressure, and temperature is not higher than 10 DEG C in curing process；
Quick-boil boiling hot：First water is boiled, the raw peeling chicken nugget pickled then is added when water temperature is gradually cooling to 78~88 DEG C, quick-boiled boiling hot
The mass ratio of water and raw peeling chicken nugget is 5：1, it is to be generated peeling chicken nugget cook by scalding after can pull out, have a shower, removal blood foam, it is cold
But, draining is standby.
Embodiment 1-2：Ripe chicken nugget, the difference with embodiment 1-1 is during quick-boiling and scalding, to quick-boil boiling hot water and life
The mass ratio for removing the peel chicken nugget is 3：1.
Embodiment 1-3：Ripe chicken nugget, the difference with embodiment 1-1 is during quick-boiling and scalding, to quick-boil boiling hot water and life
The mass ratio for removing the peel chicken nugget is 10：1.
Embodiment 1-4：Ripe chicken nugget, the difference with embodiment 1-1 is to quick-boil boiling hot detailed process to be changed to：By water and
The raw peeling chicken nugget mixing pickled, then boils water, and peeling chicken nugget to be generated can be pulled out after cooking by scalding, be had a shower, removal blood foam,
Cooling, draining is standby.
Embodiment 1-5：Ripe chicken nugget, the difference with embodiment 1-1 is to quick-boil boiling hot detailed process to be：First water is boiled
Boiling, is then directly added into the raw peeling chicken nugget pickled, and peeling chicken nugget to be generated can be pulled out after cooking by scalding, had a shower, and removal blood foam is cold
But, draining is standby.
Embodiment 1-6：Ripe chicken nugget, the difference with embodiment 1-1 is, in curing process, raw peeling chicken nugget, phosphoric acid
Salt, salt, monosodium glutamate and frozen water in mass ratio 100：0.3：0.5：0.3：10 mixing, temperature is not higher than 15 DEG C in curing process.
Embodiment 1-7：Ripe chicken nugget, the difference with embodiment 1-1 is, in curing process, raw peeling chicken nugget, phosphoric acid
Salt, salt, monosodium glutamate and frozen water in mass ratio 100：0.6：0.8：0.6：20 mixing, temperature is not higher than 10 DEG C in curing process.
Embodiment 1-8：Ripe chicken nugget, the difference with embodiment 1-1 is that the detailed process pickled is changed to, and will be mixed
Material is placed in tumbler, under vacuo 20~60min of tumbling, takes out raw peeling chicken nugget, and temperature is not in curing process
Higher than 10 DEG C.
Embodiment 1-9：Ripe chicken nugget, the difference with embodiment 1-1 is that the detailed process pickled is changed to, and will be mixed
Material is placed in tumbler, at ambient pressure 20~60min of tumbling, takes out raw peeling chicken nugget, and temperature is not in curing process
Higher than 10 DEG C.
Embodiment 1-10：Ripe chicken nugget, the difference with embodiment 1-1 is that frozen water is not added with curing process, later half
Temperature in section curing process is 30~40 DEG C.
Embodiment 1-11：Ripe chicken nugget, the difference with embodiment 1-1 is that the detailed process pickled is changed to, and will be mixed
Material is placed in refrigerator, in 16~24min is placed at 4 DEG C, takes out raw peeling chicken nugget.
Embodiment 1-12：Ripe chicken nugget, the difference with embodiment 1-1 is that the raw material of old hen is fresh old hen,
During without through defrosting process.
Embodiment 1-13：Ripe chicken nugget, the difference with embodiment 1-1 is, without pickling treatment.
Embodiment 2：Fried shiitake, prepares by the following method：Take cleaning after mushroom, section to thickness be 1~
5mm, is put into fried 75~120s in the oil cauldron that oil temperature is 150 DEG C, pulls mushroom out.
Embodiment 3-1：The preparation of finished product chicken fat and the dregs of fat, it comprises the following steps：Standby chicken fat is taken, in 105~123 DEG C
Under boil 10~30min, add cock skin, ginger, garlic, dry onion and green onion, presented in being boiled at 110~128 DEG C to salted cake fried in sesame oil and material
Golden yellow, filtering, filtrate is finished product chicken fat, and filter residue is the dregs of fat；Wherein by mass, standby chicken fat, cock skin, ginger, garlic, dry onion
It is 100 with the amount ratio of green onion：21：1.7：3.4：2.5：1.7.
Embodiment 3-2：The preparation of finished product chicken fat and the dregs of fat, the difference with embodiment 3-1 is, wherein by mass, it is standby
It is 100 with the amount ratio of chicken fat, cock skin, ginger, garlic, dry onion and green onion：15：1：2：1：1.
Embodiment 3-3：The preparation of finished product chicken fat and the dregs of fat, the difference with embodiment 3-1 is, wherein by mass, it is standby
It is 100 with the amount ratio of chicken fat, cock skin, ginger, garlic, dry onion and green onion：30：2：5：5：2.
Embodiment 3-4：The preparation of finished product chicken fat and the dregs of fat, the difference with embodiment 3-1 is, wherein by mass, it is standby
It is 100 with the amount ratio of chicken fat, cock skin, ginger, garlic, dry onion and green onion：8：0.2：1：0.2：0.2.
Embodiment 3-5：The preparation of finished product chicken fat and the dregs of fat, the difference with embodiment 3-1 is, wherein by mass, it is standby
It is 100 with the amount ratio of chicken fat, cock skin, ginger, garlic, dry onion and green onion：40：5：8：10：5.
Embodiment 3-6：The preparation of finished product chicken fat and the dregs of fat, it comprises the following steps：Standby chicken fat is taken, is endured at 100 DEG C
30min processed, adds cock skin, ginger, garlic, dry onion and green onion, in 10min is boiled at 100 DEG C, filters, and filtrate is finished product chicken fat, filter residue
It is the dregs of fat；Wherein by mass, the amount ratio of standby chicken fat, cock skin, ginger, garlic, dry onion and green onion is 100：21：1.7：3.4：
2.5：1.7.
Embodiment 3-7：The preparation of finished product chicken fat and the dregs of fat, it comprises the following steps：Standby chicken fat is taken, is endured at 135 DEG C
5min processed, adds cock skin, ginger, garlic, dry onion and green onion, in 3min is boiled at 135 DEG C, filters, and filtrate is finished product chicken fat, and filter residue is
The dregs of fat；Wherein by mass, the amount ratio of standby chicken fat, cock skin, ginger, garlic, dry onion and green onion is 100：21：1.7：3.4：2.5：
1.7。
Embodiment 4-1：Seasoning thick soup, prepares by the following method：
Infusion：The dregs of fat, green onion that leftover pieces that embodiment 1-1 to 1-12 is obtained, pig Dong bone, garlic, yellow rice wine, embodiment 3-1 are obtained
Added to respectively with ginger in water, infusion obtains thick soup；By mass, leftover pieces, pig Dong bone, garlic, yellow rice wine, the dregs of fat, green onion, Jiang Heshui
Amount ratio is 1.5：1：0.19：0.075：0.3：0.04：0.04：38；
Prepare：Thick soup is filtered, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil are added in the filtrate of thick soup, be well mixed i.e.
Can；By mass, the amount ratio of the filtrate of thick soup, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil is 100：0.9：0.4：0.9：
0.03：0.04：0.04.
Embodiment 4-2：Seasoning thick soup, the difference with embodiment 4-1 is, during infusion, leftover pieces, pig Dong
Bone, garlic, yellow rice wine, boil produced during chicken fat the dregs of fat, green onion, Jiang Heshui mass ratio be 0.5：1：0.1：0.05：0.2：0.02：
0.02：30.
Embodiment 4-3：Seasoning thick soup, the difference with embodiment 4-1 is, during infusion, leftover pieces, pig Dong
Bone, garlic, yellow rice wine, boil produced during chicken fat the dregs of fat, green onion, Jiang Heshui mass ratio be 2.5：1：0.3：0.10：0.4：0.06：
0.06：50.
Embodiment 4-4：Seasoning thick soup, the difference with embodiment 4-1 is, in process for preparation, the filtrate of thick soup,
The mass ratio of salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil is 100：0.8：0.3：0.7：0.02：0.03：0.03.
Embodiment 4-5：Seasoning thick soup, the difference with embodiment 4-1 is, in process for preparation, the filtrate of thick soup,
The mass ratio of salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil is 100：1.0：0.5：1.0：0.06：0.06：0.06.
Embodiment 5-1：Seasoning cooking bag, in ripe chicken nugget, embodiment 2 that embodiment 1-1 is sequentially added in inner packing pouch
Fried shiitake, the seasoning thick soup of embodiment 4-1 and embodiment 3-1 finished product chicken fat, sealing treatment；It is wherein ripe chicken nugget, fried
The mass ratio of mushroom, seasoning thick soup and finished product chicken fat is 11.5：1：40：1.
Embodiment 5-2：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget, fried shiitake, seasoning are dense
The mass ratio of soup and finished product chicken fat is 8：0.5：35：1.
Embodiment 5-3：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget, fried shiitake, seasoning are dense
The mass ratio of soup and finished product chicken fat is 15：2：45：1.
Embodiment 5-4a：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
2。
Embodiment 5-4b：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
3。
Embodiment 5-4c：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
4。
Embodiment 5-4d：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
5。
Embodiment 5-4e：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
6。
Embodiment 5-4f：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
7。
Embodiment 5-4g：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
8。
Embodiment 5-4h：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
9。
Embodiment 5-4i：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
10。
Embodiment 5-4j：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
11。
Embodiment 5-4k：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
12。
Embodiment 5-4l：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget derives from embodiment 1-
13。
Embodiment 5-4m：Seasoning cooking bag, the difference with embodiment 5-1 is that ripe chicken nugget is from commercially available.
Embodiment 5-5：Seasoning cooking bag, the difference with embodiment 5-1 is that fried shiitake is from commercially available.
Embodiment 5-6a：Seasoning cooking bag, the difference with embodiment 5-1 is that seasoning thick soup derives from 4-2.
Embodiment 5-6b：Seasoning cooking bag, the difference with embodiment 5-1 is that seasoning thick soup derives from 4-3.
Embodiment 5-6c：Seasoning cooking bag, the difference with embodiment 5-1 is that seasoning thick soup derives from 4-4.
Embodiment 5-6d：Seasoning cooking bag, the difference with embodiment 5-1 is that seasoning thick soup derives from 4-5.
Embodiment 5-7a：Seasoning cooking bag, the difference with embodiment 5-1 is that finished product chicken fat derives from 3-2.
Embodiment 5-7b：Seasoning cooking bag, the difference with embodiment 5-1 is that finished product chicken fat derives from 3-3.
Embodiment 5-7c：Seasoning cooking bag, the difference with embodiment 5-1 is that finished product chicken fat derives from 3-4.
Embodiment 5-7d：Seasoning cooking bag, the difference with embodiment 5-1 is that finished product chicken fat derives from 3-5.
Embodiment 5-7e：Seasoning cooking bag, the difference with embodiment 5-1 is that finished product chicken fat derives from 3-6.
Embodiment 5-7f：Seasoning cooking bag, the difference with embodiment 5-1 is that finished product chicken fat derives from 3-7.
The stability test of seasoning thick soup
(1) test sample：Seasoning thick soup with embodiment 4-1 to 4-5, as test sample, is to shining into control sample 1 and control sample 2
Row stability test；Wherein control sample 1 and control sample 2 be：
Control sample 1：Seasoning thick soup, prepares by the following method：
Infusion：The dregs of fat, green onion that leftover pieces that embodiment 1-1 to 1-12 is obtained, pig Dong bone, garlic, yellow rice wine, embodiment 3-1 are obtained
Added to respectively with ginger in water, infusion obtains thick soup；By mass, leftover pieces, pig Dong bone, garlic, yellow rice wine, the dregs of fat, green onion, Jiang Heshui
Amount ratio is 0.2：1：0.05：0.02：0.1：0.01：0.01：20；
Prepare：Thick soup is filtered, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil are added in the filtrate of thick soup, be well mixed i.e.
Can；By mass, the amount ratio of the filtrate of thick soup, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil is 100：0.3：0.1：0.4：
0.01：0.01：0.01.
Control sample 2：Seasoning thick soup, prepares by the following method：
Infusion：The dregs of fat, green onion that leftover pieces that embodiment 1-1 to 1-12 is obtained, pig Dong bone, garlic, yellow rice wine, embodiment 3-1 are obtained
Added to respectively with ginger in water, infusion obtains thick soup；By mass, leftover pieces, pig Dong bone, garlic, yellow rice wine, the dregs of fat, green onion, Jiang Heshui
Amount ratio is 4：1：0.6：0.3：0.8：0.1：0.1：70；
Prepare：Thick soup is filtered, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil are added in the filtrate of thick soup, be well mixed i.e.
Can；By mass, the amount ratio of the filtrate of thick soup, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil is 100：2：0.8：2：0.1：
0.1：0.1.
(2) content is tested：In 2g test samples are separately added into the polybag of multiple marks, plastic bag sealing is processed,
It is individually positioned in 0 DEG C/0%RH, 10 DEG C/20%RH, 25 DEG C/40%RH and 35 DEG C/60%RH placements 30d, 90d and 360d；Put
Postpone and first see whether mouldy or peculiar smell occur, there is Signs of Mould or occur peculiar smell be it is rotten；If outward appearance or smell cannot
Judgement then detects the variable quantity (compared with 0d is placed) of its content of fatty acid by HPLC；Each test sample is in each placement bar
Parallel test 3 times under part, result of the test is averaged.
(3) test result：As shown in table 1-4.Compared to control sample 1 and control sample 2, embodiment 4-1 to 4-5 is 0 DEG C/0%
RH, 10 DEG C/20%RH, 25 DEG C/40%RH and 35 DEG C/60%RH place have preferable stability, the seasoning thick soup of the application
Shelf-life is longer.
The stability test (0 DEG C/0%RH) of the seasoning thick soup of table 1
The stability test (10 DEG C/20%RH) of the seasoning thick soup of table 2
The stability test (25 DEG C/40%RH) of the seasoning thick soup of table 3
The stability test (35 DEG C/60%RH) of the seasoning thick soup of table 4
The stability test of seasoning cooking bag
(1) test sample：Bag is arranged with the seasoning of embodiment 5-1 to 5-7f.
(2) content is tested：In 2g test samples are separately added into the polybag of multiple marks, plastic bag sealing is processed,
It is individually positioned in 25 DEG C/40%RH and places 30d, 90d and 360d；First see whether or peculiar smell occur hair occur after placement mouldy
Mould phenomenon or occur peculiar smell be it is rotten；The change of its content of fatty acid is detected by HPLC if outward appearance or smell cannot judge
Amount (compared with 0d is placed)；Parallel test 3 times under the conditions of each placement of each test sample, result of the test is averaged.
(3) test result：As shown in Table 5 and 6.Except embodiment 5-4k to 5-5, other seasonings in embodiment 4-1 to 4-5
Cooking bag is placed in 25 DEG C/40%RH has preferable stability.
The stability test (embodiment 5-1 to embodiment 5-5) of the seasoning of table 5 cooking bag
The stability test (embodiment 5-6a to embodiment 5-7f) of the seasoning of table 6 cooking bag
The in-service evaluation of seasoning cooking bag
(1) test sample：The seasoning cooking bag of embodiment 5-1 to 5-7f.
(2) content is tested：Take 1g test samples, add 100ml boiling water, to boil and naturally cool to room temperature after 5min and drink.Drink
User is 100 people for randomly selecting, and everyone makes comprehensive in-service evaluation after drinking test sample according to mouthfeel, fragrance etc..
(3) test result：As shown in table 7.
The in-service evaluation of the seasoning of table 7 cooking bag
Claims (10)
1. a kind of seasoning thick soup, it is characterised in that the seasoning thick soup is prepared by the following method：
Infusion：Chicken, pig Dong bone, garlic, yellow rice wine, the dregs of fat, green onion and the ginger that produce when boiling finished product chicken fat will be removed the peel and add to water respectively
In, infusion obtains thick soup；By mass, it is described peeling chicken, pig Dong bone, garlic, yellow rice wine, boil produced during chicken fat the dregs of fat, green onion,
The amount ratio of ginger and water is 0.5~2.5：1：0.1~0.3：0.05~0.10：0.2~0.4：0.02~0.06：0.02~
0.06：30~50；
Prepare：Thick soup is filtered, mixed spices are added in the filtrate of thick soup, be well mixed；The mixed spices include
Salt, monosodium glutamate, chicken powder, pepper powder, sugar, sesame oil；By mass, the filtrate of thick soup, salt, monosodium glutamate, chicken powder, pepper powder, sugar and sesame oil
Amount ratio be 100：0.8~1.0：0.3~0.5：0.7~1.0：0.02~0.06：0.03~0.06：0.03~0.06.
2. seasoning thick soup according to claim 1, it is characterised in that step（1）In, the dregs of fat are prepared into by the following method
Arrive：Standby chicken fat is taken, in 10~30min is boiled at 105~123 DEG C, cock skin, ginger, garlic, dry onion and green onion is added, in 110~
Boiled at 128 DEG C to salted cake fried in sesame oil and material is presented golden yellow, filtering, filtrate is finished product chicken fat, and filter residue is the dregs of fat.
3. seasoning thick soup according to claim 2, it is characterised in that by mass, it is standby chicken fat, cock skin, ginger, garlic, dry
The amount ratio of onion and green onion is 100：15~30：1~2：2~5：1~5：1~2.
4. a kind of seasoning cooking is wrapped, it is characterised in that comprising the seasoning thick soup as described in claim 1 or 2 or 3.
5. seasoning cooking according to claim 4 is wrapped, it is characterised in that also comprising ripe chicken and as claimed in claim 2
Finished product chicken fat.
6. seasoning according to claim 5 cooking bag, it is characterised in that by mass, the seasoning thick soup, ripe chicken and
The amount ratio of finished product chicken fat is 35~45：8~15：1.
7. seasoning cooking according to claim 6 is wrapped, it is characterised in that the ripe chicken includes ripe chicken nugget, the ripe chicken
Block is prepared by the following method：
Pickle：Raw peeling chicken nugget, phosphate, salt and monosodium glutamate are mixed, treatment is pickled；By mass, raw peeling chicken nugget, phosphoric acid
The amount ratio of salt, salt and monosodium glutamate is 100：0.3~0.6：0.5~0.8：0.3~0.6；
Quick-boil boiling hot：First water is boiled, the raw peeling chicken nugget pickled then is added when water temperature is gradually cooling to 78~88 DEG C, it is to be generated
Pulled out by removing the peel after chicken nugget is cooked by scalding, had a shower, remove blood foam, cooling, draining；By mass, boiling hot water and raw peeling chicken is quick-boiled
The amount ratio of block is 3~10：1.
8. seasoning cooking according to claim 7 is wrapped, it is characterised in that when pickling, and ice is also added with raw peeling chicken nugget
The amount ratio of water, raw peeling chicken nugget described by mass and frozen water is 100：10~20；The temperature pickled is not higher than 20 DEG C.
9. seasoning cooking according to claim 8 is wrapped, it is characterised in that pickle is carried out under the conditions of tumbling, its specific step
Suddenly it is：With phosphate, salt, monosodium glutamate, the mixed raw peeling chicken nugget of frozen water, first 0.5~5min of tumbling under vacuo, then normal
15~60min of pressure tumbling.
10. seasoning cooking according to claim 4 is wrapped, it is characterised in that also comprising fried shiitake；By mass, it is described
The amount ratio of fried shiitake and finished product chicken fat is 0.5~2：1.
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| CN108902861A (en) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | A kind of original flavor thick soup and preparation method thereof |
| CN108967992A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of the soup stock bag of gravying with meat or vegetables poured over rice or noodles of instant type fermented fish |
| CN111685276A (en) * | 2019-03-15 | 2020-09-22 | 北京奥瑞嘉餐饮有限公司 | Mushroom and chicken leg seasoning bag and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107319478A (en) * | 2017-07-19 | 2017-11-07 | 天津狗不理食品股份有限公司 | The animals and plants added in a kind of fillings extract aqueous material soup and its boiling method |
| CN108967992A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of the soup stock bag of gravying with meat or vegetables poured over rice or noodles of instant type fermented fish |
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