CN108835581A - Low fat chicken soup and preparation method - Google Patents
Low fat chicken soup and preparation method Download PDFInfo
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- CN108835581A CN108835581A CN201811067421.0A CN201811067421A CN108835581A CN 108835581 A CN108835581 A CN 108835581A CN 201811067421 A CN201811067421 A CN 201811067421A CN 108835581 A CN108835581 A CN 108835581A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention provides a kind of low fat chicken soup and preparation methods, are related to food technology field.It is major ingredient that the low fat chicken soup, which selects chicken carcasses and Fresh Grade Breast, is equipped with the raw materials such as salt, auxiliary material, by the common cooperation of the major ingredient and auxiliary material of specific dosage, so that obtained low fat chicken soup raciness, fat content be low and nutritional ingredient is high and easy absorption.The present invention also provides the preparation methods of low fat chicken soup, first by carrying out pressure cooking to each raw material to increase the dissolution of nutriment in raw material, then the boiling mixed liquor that pressure cooking obtains is used into membrane separation technique to carry out the separation of fat, by using the cooperation of above-mentioned steps, the nutritional ingredient in chicken soup can be effectively increased, reduce the fat content in chicken soup, and molecular weight of albumen is lower in chicken soup obtained, it is more conducive to absorption of human body, and fragrance is remained to the greatest extent, improves the mouthfeel and flavor of low fat chicken soup.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of low fat chicken soup and preparation method.
Background technique
Traditional medicine thinks that chicken soup has middle benefit gas QI invigorating, qi-restoratives replenishing essence, beneficial the five internal organs strengthening the spleen and stomach and strengthening the bones and muscles and other effects.Mesh
Before, it is not within minority for the research of nutritional ingredient, effect and preparation process etc. in chicken soup.For example,《Chinese poultry resource industry：
Opportunities and challenges》In the 6th《Chicken soup progress》Point out that chicken soup has part drug action.《Food and biotechnology journal》
2012 01 interim《The present Research of chicken soup healthy functions》It points out in chicken soup rich in protein, a variety of amino acid, multi mineral
The nutritional ingredients such as matter and microelement have and alleviate cold symptoms, eliminate fatigue, promote body metabolism, enhance immune function
The effects of energy, while sleep can also be improved, improve mood and adjust the different physiological roles such as circadian rhythm.
In view of chicken soup nutritive value with higher and health-care efficacy, the deep favor by consumer.In recent years, with people
The enhancing of healthy diet consciousness, people start to pay attention to the intake of fat.Excess free enthalpy fat not only results in obesity, can also lead
The raising for causing cholesterolemia, triglycerides and low density lipoprotein cholesterol, leads to atherosclerosis, may finally form blood
Bolt.Particularly with hyperlipemia and Patients with Fatty Liver, after excessive fat is absorbed, blood lipid, cholesterolemia can be promoted further
It increases, fat is caused to gather in liver, film can deposit in the blood vessels, cause the illnesss such as coronary sclerosis.And rouge in chicken soup
Fat comparision contents are high, and nutriment is mostly macromolecular substances, is not easy to be absorbed by the body.Therefore it is badly in need of providing a kind of raciness, rouge
Fat content is low, the high low fat chicken soup easily absorbed of nutrition.
In view of this, the present invention is specifically proposed at least one of to solve the above technical problems.
Summary of the invention
The first purpose of this invention is to provide a kind of low fat chicken soup, by the cooperation of each raw material so that the low fat chicken soup
Raciness, fat content be low and nutritional ingredient is high and easy absorption.
Second object of the present invention is to provide a kind of preparation method of low fat chicken soup, by using matching for particular step
It closes, so that obtained low fat chicken soup has the characteristics that raciness, fat content are low, the high easy absorption of nutrition.
In order to realize above-mentioned purpose of the invention, spy uses following technical scheme：
The present invention provides a kind of low fat chicken soup, is mainly prepared from the following raw materials in parts by weight：80-100 parts of chicken carcasses, chicken
25-30 parts of brisket, 0.05-22.1 parts of auxiliary material, 8-10 parts of salt and 150-260 parts of water.
Further, the auxiliary material includes any one in mushroom, cooking wine, shallot, ginger, fructus lycii, jujube or pepper
Or at least two combination；
Preferably, the auxiliary material includes the raw material of following parts by weight：5-8 parts of mushroom, 5-8 parts of cooking wine, 1-2 parts of shallot,
1-2 parts of ginger, 0.5-1 parts of fructus lycii, 0.5-1 parts of jujube and 0.05-0.1 parts of pepper.
Further, the low fat chicken soup is mainly prepared from the following raw materials in parts by weight：82-98 parts of chicken carcasses, pigeon breast
It is 26-30 parts of meat, 5.5-7.5 parts of mushroom, 5.5-7.5 parts of cooking wine, 1.2-2 parts of shallot, 1.2-2 parts of ginger, 0.6-1 parts of fructus lycii, red
0.6-1 parts of jujube, 0.06-0.1 parts of pepper, 8.2-10 parts of salt and 155-255 parts of water；
Preferably, the low fat chicken soup is mainly prepared from the following raw materials in parts by weight：85-95 parts of chicken carcasses, Fresh Grade Breast
26.5-28 parts, 6-7 parts of mushroom, 6-7 parts of cooking wine, 1.4-1.8 parts of shallot, 1.4-1.8 parts of ginger, 0.7-0.9 parts of fructus lycii, jujube
0.7-0.9 parts, 0.07-0.09 parts of pepper, 8.5-9.5 parts of salt and 160-250 parts of water.
The present invention also provides the preparation methods of above-mentioned low fat chicken soup, include the following steps：
(a) auxiliary material by the chicken carcasses of formula ratio and Fresh Grade Breast after the water pretreatment of part formulation amount, with formula ratio
And the water mixing of remaining formula ratio, pressure cooking is carried out, boiling mixed liquor is obtained；
(b) the original soup liquid that boiling mixed liquor is isolated to is separated again, obtains permeate；Wherein, divide again
From including strainer separation and UF membrane；
(c) it will transmit through liquid and carry out membrane separation concentration, then mixed with the salt of formula ratio, obtain low fat chicken soup.
Further, in step (a), pressure cooking pressure is 0.02-0.04MPa, and pressure cooking temperature is 106-108
℃；
Preferably, the pressure cooking time is 4-8h, further preferably 5-7h, more preferably 6h.
Further, in step (b), the mesh number of strainer is 100-300 mesh, preferably 150-250 mesh, further preferably
200 mesh；
Preferably, in step (b), UF membrane is carried out using ceramic membrane, it is further preferred that the aperture of ceramic membrane is 50-
200nm；
Preferably, in step (b), the pressure of UF membrane is 0.3-0.5MPa.
Further, in step (c), it will transmit through liquid and carry out separation to be concentrated into hundred benefit degree being 26 by reverse osmosis membrane；
Preferably, the molecular cut off of the reverse osmosis membrane is in 100Da or more.
Further, in step (a), pretreatment includes using the water of part formulation amount to the chicken carcasses and pigeon breast of formula ratio
Meat is exhausted the step of watery blood twice；
Preferably, exhausting watery blood for the first time is the chicken carcasses and Fresh Grade Breast using the dipped formula ratio of cold water, and circulation exhausts blood
Water, exhausting watery blood for the second time is the chicken carcasses and Fresh Grade Breast using the dipped formula ratio of hot water, and circulation exhausts watery blood.
Further, it in step (b), by the filtering of boiling mixed liquor, stands, isolates chicken fat, obtain original soup liquid；
Preferably, time of repose 1.5-2.0h.
Further, in step (c), it will transmit through after liquid carries out membrane separation concentration and mixed with the salt of formula ratio, sterilize, obtain
To low fat chicken soup；
Preferably, sterilization temperature is 80-85 DEG C, sterilizing time 30-40min.
Compared with prior art, low fat chicken soup provided by the invention and preparation method have the advantages that：
(1) the present invention provides a kind of low fat chicken soups, and selecting chicken carcasses and Fresh Grade Breast is major ingredient, are equipped with salt, auxiliary material etc.
Raw material, by the common cooperation of the major ingredient and auxiliary material of specific dosage, so that obtained low fat chicken soup raciness, fat content are low
And nutritional ingredient is high and easily absorbs.
(2) the present invention provides a kind of preparation methods of low fat chicken soup, first by each raw material carry out pressure cooking with
The dissolution for increasing nutriment in raw material, then uses membrane separation technique for the boiling mixed liquor that pressure cooking obtains to carry out rouge
The separation of fat can effectively increase the nutritional ingredient in chicken soup by using the cooperation of above-mentioned steps, and the fat reduced in chicken soup contains
Amount, and molecular weight of albumen is lower in chicken soup obtained, is more conducive to absorption of human body, and remain fragrance to the greatest extent,
Improve the mouthfeel and flavor of low fat chicken soup.
In addition, the preparation method is technologically advanced, advantages of simple technological process is suitable for industrial applications.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
According to the first aspect of the invention, a kind of low fat chicken soup is provided, mainly by the raw material system of following parts by weight
At：80-100 parts of chicken carcasses, 25-30 parts of Fresh Grade Breast, 0.05-22.1 parts of auxiliary material, 8-10 parts of salt and 150-260 parts of water.
It should be noted that " low fat chicken soup " refers to the fewer chicken soup of triglycerides, cholesterol.At present this field for
Fat content in low fat chicken soup does not define explicitly.In the present invention, low fat chicken soup refers to that fat content is total lower than chicken soup
1% chicken soup of quality.
Specifically, the low fat chicken soup is to select chicken carcasses and Fresh Grade Breast for major ingredient, the raw materials such as auxiliary material, salt and water are equipped with,
Be made by the specific consumption proportion of each raw material, obtained low fat chicken soup raciness, fat content be low and nutritional ingredient is high and
Easily absorb.
Wherein, the typical but non-limiting parts by weight of chicken carcasses are, for example, 80 parts, 82 parts, 85 parts, 88 parts, 90 parts, 92
Part, 95 parts, 98 parts or 100 parts.
The typical but non-limiting parts by weight of Fresh Grade Breast be, for example, 25 parts, 26 parts, 26.5 parts, 27 parts, 28 parts, 29 parts or
30 parts.
Specific raw material in auxiliary material is not particularly limited, can be the Seasoning Ingredients for removing fishy smell, such as green onion,
Ginger, garlic, cooking wine, pepper etc. are also possible to beneficial to human health and can be used for the raw material to render palatable, such as mushroom, Chinese holly
Qi, jujube, longan, lotus seeds or Radix Angelicae Sinensis etc..
The typical but non-limiting parts by weight of auxiliary material are, for example, 0.05 part, 1 part, 2 parts, 4 parts, 6 parts, 8 parts, 10 parts, 12
Part, 14 parts, 15 parts, 18 parts, 20 parts or 22.1 parts.
The typical but non-limiting parts by weight of salt are, for example, 8 parts, 8.2 parts, 8.5 parts, 8.6 parts, 8.8 parts, 9.0 parts,
9.2 parts, 9.5 parts, 9.6 parts, 9.8 parts or 10 parts.
The typical but non-limiting parts by weight of water are 150 parts, 155 parts, 160 parts, 165 parts, 170 parts, 180 parts, 190
Part, 200 parts, 210 parts, 220 parts, 230 parts, 240 parts, 250 parts, 255 parts or 260 parts.
" mainly by ... be made " of the present invention, it is intended that it can also include other raw materials in addition to the raw material.This
Other a little raw materials assign the low fat chicken soup different characteristics.In addition to this, " mainly by ... be made " of the present invention,
May be replaced by enclosed " for " or " by ... be made ".
As a kind of preferred embodiment of the invention, the auxiliary material includes mushroom, cooking wine, shallot, ginger, fructus lycii, red
In jujube or pepper any one or at least two combination；
Preferably, the auxiliary material includes the raw material of following parts by weight：5-8 parts of mushroom, 5-8 parts of cooking wine, 1-2 parts of shallot,
1-2 parts of ginger, 0.5-1 parts of fructus lycii, 0.5-1 parts of jujube and 0.05-0.1 parts of pepper.
Wherein, cooking wine, shallot, ginger, pepper are primarily to remove the fishy smell of chicken carcasses, Fresh Grade Breast, while also having
The effect of Titian.
Specifically, the typical but non-limiting parts by weight of cooking wine are, for example, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5
Part or 8 parts；The typical but non-limiting parts by weight of shallot be, for example, 1 part, 1.2 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.8 parts or
2.0 part；The typical but non-limiting parts by weight of ginger be, for example, 1 part, 1.2 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.8 parts or
2.0 part；The typical but non-limiting parts by weight of pepper be, for example, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part or
0.1 part.
Mushroom fragrance oozes spleen, and jujube has blood tonification effect, and fructus lycii has nourishing liver and kidney function of improving eyesight.Above-mentioned raw materials are made
Chicken soup has very big benefiting action to human body.
Wherein, the typical but non-limiting parts by weight of mushroom are, for example, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts
Or 8 parts；The typical but non-limiting parts by weight of fructus lycii are, for example, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1.0 parts；
The typical but non-limiting parts by weight of jujube are, for example, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1.0 parts.
By the restriction to the specific raw material of auxiliary material and dosage, so that deodorization Titian of the auxiliary material for chicken carcasses, Fresh Grade Breast
Effect becomes apparent.
As a kind of preferred embodiment of the invention, which is mainly prepared from the following raw materials in parts by weight：
82-98 parts of chicken carcasses, 26-30 parts of Fresh Grade Breast, 5.5-7.5 parts of mushroom, 5.5-7.5 parts of cooking wine, 1.2-2 parts of shallot, ginger 1.2-2
Part, 0.6-1 parts of fructus lycii, 0.6-1 parts of jujube, 0.06-0.1 parts of pepper, 8.2-10 parts of salt and 155-255 parts of water；
Preferably, which is mainly prepared from the following raw materials in parts by weight：85-95 parts of chicken carcasses, Fresh Grade Breast
26.5-28 parts, 6-7 parts of mushroom, 6-7 parts of cooking wine, 1.4-1.8 parts of shallot, 1.4-1.8 parts of ginger, 0.7-0.9 parts of fructus lycii, jujube
0.7-0.9 parts, 0.07-0.09 parts of pepper, 8.5-9.5 parts of salt and 160-250 parts of water.
By being further limited to each raw material dosage of low fat chicken soup, to promote the flavor of low fat chicken soup, trophic level
And the fat content in reduction chicken soup.
As a kind of preferred embodiment of the invention, chicken carcasses are chilled chicken carcasses.Using chilled chicken carcasses, it can be ensured that
Food materials it is fresh and tender.
According to the second aspect of the invention, the preparation method of above-mentioned low fat chicken soup is additionally provided, is included the following steps：
(a) auxiliary material by the chicken carcasses of formula ratio and Fresh Grade Breast after the water pretreatment of part formulation amount, with formula ratio
And the water mixing of remaining formula ratio, pressure cooking is carried out, boiling mixed liquor is obtained；
(b) the original soup liquid that boiling mixed liquor is isolated to is separated again, obtains permeate；Wherein, divide again
From including strainer separation and UF membrane；
(c) it will transmit through liquid and carry out membrane separation concentration, then mixed with the salt of formula ratio, obtain low fat chicken soup.
Specifically, carrying out boiling simultaneously in step (a) to each raw material using pressure cooking, can promoting to seek in each raw material
The dissolution for supporting substance, can also effectively shorten digestion time, reduce the loss of nutriment, while being also able to maintain raw material itself
It is delicious and fresh and tender.
Pressure, temperature and the digestion time of pressure cooking can need to be determined according to actual processing.Pressurization is steamed
The equipment boiled also is not especially limited, and can be digesting apparatus commonly used in the art, such as extractor.
In step (b), first the boiling mixed liquor that step (a) obtains is separated to obtain original soup liquid, the step for master
Syllabus is the bone slag and part chicken fat removed in boiling mixed liquor.Then original soup liquid is successively carried out to strainer separation and film again
Separation, strainer separation is to be further reduced insoluble matter impurity in original soup liquid, reduces the operating pressure of subsequent film lock out operation, film point
From being in order to retain most fat, isolated fat content is lower, the smaller permeate of molecular weight of albumen.
In step (c), concentrate is carried out to remove most of moisture, to be wanted to the permeate that step (b) obtains
The low fat chicken soup asked.
The preparation method of low fat chicken soup provided by the invention, first by carrying out pressure cooking to each raw material to increase raw material
Then the boiling mixed liquor that pressure cooking obtains is used membrane separation technique to carry out point of fat by the dissolution of middle nutriment
From, by using the cooperation of above-mentioned steps, the nutritional ingredient in chicken soup can be effectively increased, reduces the fat content in chicken soup, and
Molecular weight of albumen is lower in chicken soup obtained, is more conducive to absorption of human body, and remain fragrance to the greatest extent, improves
The mouthfeel and flavor of low fat chicken soup.
It should be noted that before chicken carcasses and Fresh Grade Breast carry out boiling, needing to locate it in advance in step (a)
Reason.Pretreated purpose is to remove most of impurity protein and part stink smell, while also removal a part is fatty.
Preferably, in step (a), pretreatment includes using the water of part formulation amount to the chicken carcasses and Fresh Grade Breast of formula ratio
Carry out the step of arranging watery blood twice；
Preferably, row's watery blood is recycled using the chicken carcasses and Fresh Grade Breast of the dipped formula ratio of cold water and is exhausted watery blood for the first time, the
Secondary row's watery blood uses the chicken carcasses and Fresh Grade Breast of the dipped formula ratio of hot water, and circulation exhausts watery blood.
Above-mentioned preprocessing process can carry out in high-pressure extracting tank.It is used cold and during arranging watery blood twice
Water or hot water should all dipped each raw materials.And during first time arranging watery blood, exhausted after needing circulation to remove watery blood 20-40min
Watery blood, during second of row's watery blood, circulating-heating to 60 DEG C of stoppings is heated, and exhausts watery blood.
As a kind of preferred embodiment of the invention, in step (a), pressure cooking pressure is 0.02-0.04MPa, is added
Pressing boiling temperature is 106-108 DEG C.
Preferably, the pressure cooking time is 4-8h, further preferably 5-7h, more preferably 6h.
Typical but non-limiting pressure cooking pressure be 0.02MPa, 0.025MPa, 0.03MPa, 0.035MPa or
0.04MPa；Typical but non-limiting pressed temperature is 106 DEG C, 106.5 DEG C, 107 DEG C, 107.5 DEG C or 108 DEG C；It is typical but non-
The restrictive pressure cooking time is 4h, 5h, 6h, 7h or 8h.
In step (a), pressure cooking pressure, temperature and time are directly related to each raw material nutriment in digestion process
Dissolution degree and each raw material mouthfeel, therefore need by pressure cooking pressure, temperature and time control in certain numerical value model
In enclosing.
As a kind of preferred embodiment of the invention, in step (b), by the filtering of boiling mixed liquor, stands, isolate chicken
Oil obtains original soup liquid；
Preferably, time of repose 1.5-2.0h.
In step (b), the bone slag in boiling mixed liquor can be filtered using vibrating screen, settle and separate chicken fat can be with
Reduce content fatty in boiling mixed liquor.Typical but non-limiting time of repose is 1.5h, 1.8h or 2.0h.
In step (b), the mesh number of strainer can be selected according to the size of bone solid impurity particle.As a kind of preferred implementation of the invention
Mode, in step (b), the mesh number of strainer is 100-300 mesh, preferably 150-250 mesh, further preferably 200 mesh；It is typical but
Unrestricted strainer mesh number is 100 mesh, 150 mesh, 200 mesh, 250 mesh or 300 mesh.
As a kind of preferred embodiment of the invention, in step (b), UF membrane is carried out using ceramic membrane.
Ceramic membrane is one of inoranic membrane, mainly with the aluminium oxide of different size, zirconium oxide, titanium oxide and silica etc.
Inorganic ceramic material is fired as supporter through surface coating, high temperature.When being separated, under the effect of external force, small point
Sub- material permeance ceramic membrane, macromolecular substances are by ceramic membrane interception, to reach the purpose of separation, concentration, purifying.
The pore size influences of ceramic membrane are to the interception of macromolecular substances and the transmitance of small-molecule substance.As of the invention
A kind of preferred embodiment, the aperture of ceramic membrane are 50-200nm.The typical but non-limiting aperture of ceramic membrane be 50nm,
80nm, 100nm, 120nm, 150nm, 180nm or 200nm.
As a kind of preferred embodiment of the invention, in step (b), the pressure of UF membrane is 0.3-0.5MPa.Film point
It is 0.3MPa, 0.35MPa, 0.4MPa, 0.45MPa or 0.5MPa from typical but non-limiting pressure.
It, can be to most rouge in original soup liquid by the restriction to membrane material in membrane separating process and UF membrane pressure
Fat realizes retention, the fat content in chicken soup is effectively reduced, to obtain the low fat chicken soup of high-quality.
Can be after vacuum concentration by the obtained trapped fluid of step (b) processing plus salt obtains white chicken bone soup, as in addition to
Another product outside low fat chicken soup provided by the invention, to realize the effective use of trapped fluid.
It is higher that the moisture content in obtained permeate is handled by step (b), therefore needs to carry out the concentration of next step.
As a kind of preferred embodiment of the invention, in step (c), will transmit through liquid separate by reverse osmosis membrane it is dense
Being reduced to hundred benefit degree is 26.
Reverse osmosis also known as reverse osmosis, one kind isolating the UF membrane operation of solvent using pressure difference as motive force from solution.
Using the reverse osmosis most of moisture removed in permeate, the concentration and separation of permeate are realized.
Hundred benefit degree, also known as Brix degree Brix, refer to the unit of soluble solid content in soup.By to soup after concentration
The restriction of soluble solid content in liquid, so that concentrating degree reaches optimal level.
As a kind of preferred embodiment of the invention, the molecular cut off of reverse osmosis membrane is in 100Da or more.By to anti-
The restriction for permeating retaining molecular weight, so that separating effect is more preferably.
Permeate after concentration in step (c) can be moved to Mixer pot to make to add salt and sterilization processing.As this hair
A kind of bright preferred embodiment in step (c), will transmit through after liquid carries out membrane separation concentration and mix with the salt of formula ratio, kill
Bacterium obtains low fat chicken soup；
Preferably, sterilization temperature is 80-85 DEG C, sterilizing time 30-40min.
Typical but non-limiting sterilization temperature is 80 DEG C, 81 DEG C, 82 DEG C, 83 DEG C, 84 DEG C or 85 DEG C, typical but unrestricted
Property sterilizing time be 30min, 32min, 34min, 35min, 36min, 38min or 40min.
By the restriction to above-mentioned sterilization temperature, sterilizing time, the bacterium in permeate can be effectively killed, reduces bacterium pair
The adverse effect of low fat chicken soup, so as to its long-term preservation.
Combined with specific embodiments below and comparative example, the invention will be further described.
Embodiment 1
A kind of low fat chicken soup is present embodiments provided, is mainly prepared from the following raw materials in parts by weight：Chilled chicken carcasses 80
Part, 30 parts of Fresh Grade Breast, 5 parts of mushroom, 5 parts of cooking wine, 2 parts of shallot, 2 parts of ginger, 0.5 part of fructus lycii, 1 part of jujube, 0.05 part of pepper, food
8 parts and 180 parts of water of salt.
The preparation method of above-mentioned low fat chicken soup, includes the following steps：
(a) by chilled chicken carcasses and Fresh Grade Breast the investment high-pressure extracting tank of formula ratio, add the cold water of 1/3 formula ratio dipped
Raw material, circulation exhaust watery blood after removing watery blood 30min；Again plus raw material is crossed in the water logging of 1/3 formula ratio, and circulation is warming up to 60 DEG C of stoppings
Heating, exhausts watery blood；
By by the mushroom of pretreated chicken carcasses and Fresh Grade Breast and formula ratio, cooking wine, shallot, ginger, fructus lycii, jujube,
The mixing of the water of pepper and 1/3 formula ratio, carries out pressure cooking, obtains boiling mixed liquor；Wherein, pressure cooking pressure is
0.02MPa, pressure cooking temperature are 106 DEG C, and the pressure cooking time is 6h；
(b) the original soup liquid that boiling mixed liquor is isolated to is filtered, stood, isolate chicken fat, obtain original soup liquid；
Wherein, time of repose 2.0h；
By original soup liquid after 70 DEG C of 200 mesh filter screens of mistake separate, then enters 200nm ceramic membrane in 0.3MPa, penetrated
Liquid and trapped fluid；
(c) it will transmit through liquid and be concentrated into hundred benefit degree 26 by reverse osmosis separation, then mixed with the salt of formula ratio, in 80 DEG C
Heating sterilization 40min, obtains low fat chicken soup.
Embodiment 2
A kind of low fat chicken soup provided in this embodiment, is mainly prepared from the following raw materials in parts by weight：Chilled chicken carcasses 90
Part, 25 parts of Fresh Grade Breast, 6 parts of mushroom, 6 parts of cooking wine, 1 part of shallot, 1.5 parts of ginger, 0.8 part of fructus lycii, 0.6 part of jujube, pepper 0.07
Part, 9 parts of salt and 200 parts of water.
The preparation method of above-mentioned low fat chicken soup is same as Example 1.
Embodiment 3
A kind of low fat chicken soup provided in this embodiment, is mainly prepared from the following raw materials in parts by weight：Chilled chicken carcasses 100
Part, 28 parts of Fresh Grade Breast, 8 parts of mushroom, 8 parts of cooking wine, 1.5 parts of shallot, 1 part of ginger, 1 part of fructus lycii, 0.8 part of jujube, 0.1 part of pepper,
10 parts and 250 parts of water of salt.
The preparation method of above-mentioned low fat chicken soup is same as Example 1.
Embodiment 4
A kind of low fat chicken soup provided in this embodiment, each raw material and dosage are same as Example 1.
The preparation method of the low fat chicken soup, in addition to the ceramic membrane aperture used in step (b) is 100nm, remaining step with
And technological parameter is same as Example 1.
Embodiment 5
A kind of low fat chicken soup provided in this embodiment, each raw material and dosage are same as Example 1.
The preparation method of the low fat chicken soup, in addition to the ceramic membrane aperture used in step (b) is 50nm, remaining step and
Technological parameter is same as Example 1.
Embodiment 6
A kind of low fat chicken soup provided in this embodiment, each raw material and dosage are same as Example 1.
The preparation method of the low fat chicken soup, includes the following steps：
(a) by chilled chicken carcasses and Fresh Grade Breast the investment high-pressure extracting tank of formula ratio, add the cold water of 1/4 formula ratio dipped
Raw material, circulation exhaust watery blood after removing watery blood 30min；Again plus raw material is crossed in the water logging of 1/4 formula ratio, and circulation is warming up to 60 DEG C of stoppings
Heating, exhausts watery blood；
By by the mushroom of pretreated chicken carcasses and Fresh Grade Breast and formula ratio, cooking wine, shallot, ginger, fructus lycii, jujube,
The mixing of the water of pepper and 1/2 formula ratio, carries out pressure cooking, obtains boiling mixed liquor；Wherein, pressure cooking pressure is
0.04MPa, pressure cooking temperature are 108 DEG C, and the pressure cooking time is 7h；
(b) the original soup liquid that boiling mixed liquor is isolated to is filtered, stood, isolate chicken fat, obtain original soup liquid；
Wherein, time of repose 1.5h；
By original soup liquid after 80 DEG C of 150 mesh filter screens of mistake separate, then enters 150nm ceramic membrane in 0.5MPa, penetrated
Liquid and trapped fluid；
(c) it will transmit through liquid and be concentrated into hundred benefit degree 26 by reverse osmosis separation, then mixed with the salt of formula ratio, in 85 DEG C
Heating sterilization 30min, obtains low fat chicken soup.
Comparative example 1
A kind of low fat chicken soup provided in this embodiment, is mainly prepared from the following raw materials in parts by weight：Chilled chicken carcasses 70
Part, 40 parts of Fresh Grade Breast, 4 parts of mushroom, 4 parts of cooking wine, 1.5 parts of shallot, 1 part of ginger, 1 part of fructus lycii, 0.8 part of jujube, 0.1 part of pepper,
7 parts and 250 parts of water of salt.
The preparation method of above-mentioned low fat chicken soup is same as Example 1.
Comparative example 2
A kind of chicken soup that this comparative example provides, each raw material and dosage are same as Example 1.
The preparation method of above-mentioned chicken soup, in addition to each raw material is carried out pressure cooking in step (a), boiling temperature is 122 DEG C,
Cooking pressure is 0.15MPa, remaining step is same as Example 1.
Comparative example 3
A kind of chicken soup that this comparative example provides, each raw material and dosage are same as Example 1.
The preparation method of above-mentioned chicken soup, in addition to step (b) Central Plains soup does not carry out film after 70 DEG C of 200 mesh filter screens of mistake separate
Separation, remaining step are same as Example 1.
Comparative example 4
A kind of low fat chicken soup that this comparative example provides, each raw material and dosage are same as Example 1.
The preparation method of above-mentioned chicken soup, includes the following steps：
(a) by the mushroom of the chicken carcasses of formula ratio and Fresh Grade Breast and formula ratio, cooking wine, shallot, ginger, fructus lycii, jujube, Hu
The mixing of the water of green pepper and formula ratio, carries out pressure cooking, obtains boiling mixed liquor；Wherein, cooking pressure 0.2MPa, boiling temperature
Degree is 128 DEG C, and the pressure cooking time is 3h；
(b) the original soup liquid that boiling mixed liquor is isolated to is filtered, stood, isolate chicken fat, obtain original soup liquid；
Wherein, time of repose 2.0h；
(c) original soup liquid is concentrated in vacuo, wherein vacuum concentration pressure is -0.8~-0.9MPa, thickening temperature 50-
60 DEG C, obtain concentrate；
Concentrate is mixed with the salt of formula ratio, 40min is sterilized in 80 DEG C of heatings, obtains low fat chicken soup.
For the effect for further verifying above-described embodiment and comparative example, ad hoc following experimental example.
Experimental example 1
The embodiment 1-6 and comparative example 1-4 chicken soup physical and chemical index provided is detected, wherein the survey of total protein content
Fixed foundation GB/5009.5-2016《The measurement of national food safety standard Protein in Food》, determination of fat foundation
GB/5009.6-2016《Fatty measurement in national food safety standard food》, concrete outcome is as shown in table 1：
The physical and chemical index for the chicken soup that each embodiment and comparative example of table 1 provides
By data in table 1 it is found that the physical and chemical index for the low fat chicken soup that 1-6 of the embodiment of the present invention is provided is better than pair on the whole
The physical and chemical index for the chicken soup that ratio 1-4 is provided.
Specifically, embodiment 2, embodiment 3 are the control experiment of embodiment 1, comparative example 1 is the comparative experiments of embodiment 1,
Four the difference is that the parts by weight of each raw material are different in low fat chicken soup.The use of each raw material it can be seen from data in table 1
For amount only in the numberical range that the present invention limits, obtained chicken soup could have more excellent physical and chemical index.
Embodiment 4 and embodiment 5 are also the control experiment of embodiment 1.Compared with Example 1, embodiment 4 and 5 provides
The ceramic membrane aperture used in the preparation method of low fat chicken soup is different.Within the scope of certain pore size it can be seen from data in table 1
Ceramic membrane can achieve the purpose that be effectively separated fat.
Comparative example 2 and comparative example 3 are the comparative experiments of embodiment 1.Compared with Example 1, the chicken soup that comparative example 2 provides
UF membrane, the preparation method step for the chicken soup that comparative example 3 provides are carried out after using high-voltage high-temperature cooking in preparation method step (a)
(b) Central Plains soup does not use UF membrane step after filter screen separates.Compare three data can be seen that it is provided by the invention
The preparation method of low fat chicken soup, each step are specifically, to lack any one intermediate step, cannot reach institute of the present invention
Technical effect to be achieved.
Comparative example 4 prepares chicken soup using traditional high temperature and pressure boiling and vacuum concentration process.It can by data in table 1
Know, using the height of chicken soup fat content made from conventional method, total protein content is low, and the flavor of chicken soup is also bad.Comparison is it is found that adopt
The chicken soup fat content made from preparation method provided by the invention is low, chicken soup is with rich flavor, palatability is good, and content is mostly
The lesser protein of molecular weight, is easily absorbed by the human body；In addition, the preparation method is technologically advanced, advantages of simple technological process is suitable for
Industrial applications.
In addition, it is necessary to explanation, total protein content and fat content are essentially identical in desired low fat chicken soup
In the case of, select the preparation method effect in embodiment 1 preferable.
In conclusion low fat chicken soup raciness provided by the invention, fat content be low and nutritional ingredient is high and easy absorption.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, those skilled in the art should understand that：Its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of low fat chicken soup, which is characterized in that the low fat chicken soup is mainly prepared from the following raw materials in parts by weight：Chicken carcasses
80-100 parts, 25-30 parts of Fresh Grade Breast, 0.05-22.1 parts of auxiliary material, 8-10 parts of salt and 150-260 parts of water.
2. low fat chicken soup according to claim 1, which is characterized in that the auxiliary material include mushroom, cooking wine, shallot, ginger,
In fructus lycii, jujube or pepper any one or at least two combination；
Preferably, the auxiliary material includes the raw material of following parts by weight：5-8 parts of mushroom, 5-8 parts of cooking wine, 1-2 parts of shallot, ginger
1-2 parts, 0.5-1 parts of fructus lycii, 0.5-1 parts of jujube and 0.05-0.1 parts of pepper.
3. low fat chicken soup according to claim 1 or 2, which is characterized in that the low fat chicken soup is mainly by following parts by weight
Several raw materials are made：82-98 parts of chicken carcasses, 26-30 parts of Fresh Grade Breast, 5.5-7.5 parts of mushroom, 5.5-7.5 parts of cooking wine, shallot 1.2-
2 parts, 1.2-2 parts of ginger, 0.6-1 parts of fructus lycii, 0.6-1 parts of jujube, 0.06-0.1 parts of pepper, 8.2-10 parts of salt and water 155-
255 parts；
Preferably, the low fat chicken soup is mainly prepared from the following raw materials in parts by weight：85-95 parts of chicken carcasses, Fresh Grade Breast 26.5-
28 parts, 6-7 parts of mushroom, 6-7 parts of cooking wine, 1.4-1.8 parts of shallot, 1.4-1.8 parts of ginger, 0.7-0.9 parts of fructus lycii, jujube 0.7-
0.9 part, 0.07-0.09 parts of pepper, 8.5-9.5 parts of salt and 160-250 parts of water.
4. the preparation method of low fat chicken soup described in claim 1-3 any one, which is characterized in that include the following steps：
(a) by the chicken carcasses of formula ratio and Fresh Grade Breast after the water pretreatment of part formulation amount, with the auxiliary material of formula ratio and
The water of remaining formula ratio mixes, and carries out pressure cooking, obtains boiling mixed liquor；
(b) the original soup liquid that boiling mixed liquor is isolated to is separated again, obtains permeate；Wherein, separation is wrapped again
Include strainer separation and UF membrane；
(c) it will transmit through liquid and carry out membrane separation concentration, then mixed with the salt of formula ratio, obtain low fat chicken soup.
5. the preparation method according to claim 4, which is characterized in that in step (a), pressure cooking pressure is 0.02-
0.04MPa, pressure cooking temperature are 106-108 DEG C；
Preferably, the pressure cooking time is 4-8h, further preferably 5-7h, more preferably 6h.
6. the preparation method according to claim 4, which is characterized in that in step (b), the mesh number of strainer is 100-300 mesh,
Preferably 150-250 mesh, further preferably 200 mesh；
Preferably, in step (b), UF membrane is carried out using ceramic membrane, it is further preferred that the aperture of ceramic membrane is 50-
200nm；
Preferably, in step (b), the pressure of UF membrane is 0.3-0.5MPa.
7. the preparation method according to claim 4, which is characterized in that in step (c), will transmit through liquid by reverse osmosis membrane into
It is 26 that row separation, which is concentrated into hundred benefit degree,；
Preferably, the molecular cut off of the reverse osmosis membrane is in 100Da or more.
8. according to preparation method described in claim 4-7 any one, which is characterized in that in step (a), pretreatment includes adopting
The step of being exhausted watery blood twice with chicken carcasses and Fresh Grade Breast of the water of part formulation amount to formula ratio；
Preferably, exhausting watery blood for the first time is the chicken carcasses and Fresh Grade Breast using the dipped formula ratio of cold water, and circulation exhausts watery blood, the
The secondary watery blood that exhausts is the chicken carcasses and Fresh Grade Breast using the dipped formula ratio of hot water, and circulation exhausts watery blood.
9. according to preparation method described in claim 4-7 any one, which is characterized in that in step (b), by boiling mixed liquor
Filtering is stood, and is isolated chicken fat, is obtained original soup liquid；
Preferably, time of repose 1.5-2.0h.
10. according to preparation method described in claim 4-7 any one, which is characterized in that in step (c), will transmit through liquid into
It is mixed after row membrane separation concentration with the salt of formula ratio, sterilizes, obtain low fat chicken soup；
Preferably, sterilization temperature is 80-85 DEG C, sterilizing time 30-40min.
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| CN111011795A (en) * | 2019-11-22 | 2020-04-17 | 中国农业科学院农产品加工研究所 | Medicated diet chicken soup product and processing method thereof |
| CN114532508A (en) * | 2022-03-08 | 2022-05-27 | 江苏万业食品科技有限公司 | Novel chicken soup-stock production process |
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