CN108902861A - A kind of original flavor thick soup and preparation method thereof - Google Patents
A kind of original flavor thick soup and preparation method thereof Download PDFInfo
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- CN108902861A CN108902861A CN201811076318.2A CN201811076318A CN108902861A CN 108902861 A CN108902861 A CN 108902861A CN 201811076318 A CN201811076318 A CN 201811076318A CN 108902861 A CN108902861 A CN 108902861A
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- chicken
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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
- A23L23/10—Soup concentrates, e.g. powders or cakes
Abstract
The invention discloses a kind of original flavor thick soups and preparation method thereof, belong to condiment technology field, its key points of the technical solution are that the production method of original flavor thick soup includes the following steps：Pretreatment, preparation liquid chicken fat, high pressure tanning, normal pressure tanning and packaging sterilizing, original flavor thick soup are made by pig elbow, chicken, pigskin, chicken feet, chicken fat, green onion and ginger.The present invention changes traditional tanning equipment, first high pressure tanning, the tanning of rear normal pressure are become from traditional room temperature tanning, the tanning time shortens to 3.5-4.5h by traditional 8-10h,, high-temperature sterilization canned by automatic ration, it can be energy saving, not only it can guarantee product with stable quality simultaneously but also can make product that there is certain shelf-life, be suitable for large-scale mass production；And raw material is simple, additive-free, can retain pork and the original flavor of chicken, delicious flavour have very high nutritive value.
Description
Technical field
The present invention relates to condiment technology fields, more specifically, it is related to a kind of original flavor thick soup and preparation method thereof.
Background technique
Thick soup is constantly subjected to the high praise of high-end food and drink, becomes as the indispensable main original flavor product of prior restaurant
The raw material that high-end dish is not replaced, it uses animal material (such as：Old chicken, chicken feet, chicken rack or duck frame, pig stick bone, pig elbow, pig
Skin etc.), it needs to be concentrated by tanning in 8-10 hours, but since it boils overlong time, the temperature of manufacturing process can not be controlled
System, often will appear soup concentration, color, taste cannot be guaranteed it is constant, when have phenomenon of being burned, therefore how to simplify production stream
Journey reduces Production Time, and also ensures that there is stable quality, color and mouthfeel to be one and need what is solved to ask for thick soup
Topic.
Summary of the invention
One of the objects of the present invention is to provide a kind of production methods of original flavor thick soup, (are endured by changing traditional processing
System) equipment, boiling temperature from uncontrollable becomes controllable, becomes first high pressure tanning, the tanning of rear normal pressure from traditional room temperature tanning, endures
Time processed is shortened to 3.5-4.5 hours by traditional 8-10 hour, and, high-temperature sterilization canned by automatic ration can save energy
Source not only can guarantee product with stable quality simultaneously but also product can be made to have certain shelf-life.
Above-mentioned technical purpose of the invention technical scheme is that：
A kind of production method of original flavor thick soup, includes the following steps：
(1) it pre-processes：By pig elbow, chicken, pigskin and chicken feet, bubble removes watery blood after cleaning up；Chicken is removed into head, tail and interior
It is dirty, it cleans up；Water is added into pot, pig elbow, chicken, pigskin and chicken feet blanching beat blood foam, pull out cool spare；
(2) liquid chicken fat is prepared：Pot is heated, being put into chicken fat, green onion and ginger, to be brewed into liquid chicken fat spare；
(3) high pressure boils：It is put into pig elbow, chicken, pigskin and the chicken feet pre-processed into pressure cooker, water is then added,
Pressure is 0.1-0.2MPa, and temperature boils 1.0-1.5h under conditions of being 120-122 DEG C；
(4) normal pressure boils：The pot cover of pressure cooker is opened, liquid chicken fat is added, in atmospheric conditions with 120-122 DEG C of temperature
Continue to boil 2.5-3.0h, original flavor thick soup is made；
(5) packaging sterilizing：By original flavor thick soup it is filling after to its high-temperature sterilization, original flavor thick soup is then cooled to 25 DEG C or less i.e.
It can；Based on parts by weight, original flavor thick soup is by 18-22 parts of pig elbow, 130-150 parts of chicken, 28-32 parts of pigskin, 35-45 parts of chicken feet, chicken
11-13 parts oily, 0.8-1.2 parts of green onion, 0.8-1.2 parts of ginger and 190-210 parts of water are made.
Temperature is boiled by uncontrollable change by changing traditional processing (tanning) equipment by using above-mentioned technical proposal
To be controllable, room temperature tanning becomes first high pressure tanning, the tanning of rear normal pressure, and the tanning time shortens to 3.5- by traditional 8-10 hour
4.5 hours, high-temperature sterilization canned by automatic ration can be energy saving, not only can guarantee product with stable quality simultaneously but also can make
Product has certain shelf-life.
Pork fiber in pig elbow is more soft, and more intramuscular fat is contained in musculature, contains more nutrition
Substance can improve hypoferric anemia, full of nutrition with the delicious flavour for the thick soup that pig elbow boils；The fine and tender taste of chicken, flavour are fresh
Beauty, protein, vitamin and microelement rich in；The content of protein content and carbohydrate in pigskin
It is much higher than pork, and therein lean, belongs to nutrition and the food of health；Furthermore contain a large amount of collagen egg in pigskin
It is white, there is the effect of enriching yin qi-restoratives, nourishing blood and invigorating qi；Chicken feet is similar with pigskin, collagen rich in, in tanning, chicken
Collagen in pawl can be converted into gelatin, can increase the consistency of thick soup；Chicken fat is the fat in chicken abdomen, delicious flavour；
Green onion and the common original flavor product of Jiang Zuowei can remove chicken fat deodorization Titian；Thick soup of the invention is only with pig elbow, pigskin, chicken and chicken
Four kinds of raw materials of pawl are boiled, and cooperation is boiled with the liquid chicken fat to render palatable through green onion, ginger, oil-free, salt-free, without original flavor product, can
It greatly to retain original nutriment in pork and chicken, and boils that the time is short, reduces the loss of nutriment,
Energy consumption and production finished product are reduced, large-scale production is suitble to.
The present invention is further arranged to：Liquid chicken fat is divided into step (4) and is divided into three parts, during tanning every
40min is added.
By using above-mentioned technical proposal, since the density difference of thick soup and chicken fat is larger, if chicken fat is added directly into
In thick soup, chicken fat can form isolation layer on the surface of thick soup, due to some ingredients such as fatty acid glyceride in lipid, with
When oxygen contacts, fatty acid glyceride degradation can be made to generate a large amount of volatile materials, these volatile materials can make dense
Soup generates meat distinctive fragrance, but the isolation layer that chicken fat is formed can connect the volatile materials reduced in meat and oxygen
Touching, is unfavorable for the oxidation of meat fat, the meat of thick soup is made to be not easy to discharge fragrance；And since the boiling point of chicken fat is higher than thick soup
Boiling point can reduce the temperature of thick soup if chicken fat is added at one time in thick soup, and the nutriment being unfavorable in meat is released
It puts；Therefore during tanning, liquid chicken fat is added in three times, liquid chicken fat can be made gradually to melt with the nutriment in thick soup
It closes, is more advantageous to the release of nutriment and fragrance, the fragrance of thick soup can be increased, improve the mouthfeel of thick soup.
The present invention is further arranged to：The pressure of step (5) high temperature sterilizing is 1.5-2.0MPa, and temperature is 121 DEG C, is gone out
The bacterium time is 0.5h.
It is 1.5-2.0MPa in pressure, temperature is sterilization time under conditions of 121 DEG C by using above-mentioned technical proposal
0.5h can make thick soup have certain shelf-life, extend its edible time in the case where being not added with preservative.
The present invention is further arranged to：Boiled thick soup carried out by automatically quantitative filling machine in step (5) filling.
By using above-mentioned technical proposal, by boiled thick soup auto-filling, it is possible to reduce bacterium infection when filling,
Improve the shelf-life of thick soup.
The present invention is further arranged to：Tanning temperature in step (2) is 110-120 DEG C, and the tanning time is 20-30min.
It is general if being added directly into thick soup since animal oil is solid-state in room temperature by using above-mentioned technical proposal
Logical chicken fat is not easy to disperse, and can reduce the temperature of thick soup, fluctuates the tanning temperature of thick soup；Therefore need by chicken fat with
Green onion, Jiang Gongtong are brewed into liquid chicken fat, and liquid chicken fat is added when boiling thick soup, can reduce the fluctuation of thick soup temperature, favorably
In the dispersion of liquid chicken fat；And boiling temperature is 110-120 DEG C, and the tanning time is 20-30min, is conducive to green onion, waving in ginger
The release of volatile material improves the fragrance of liquid chicken fat.
The present invention is further arranged to：In step (2) after the tanning of liquid chicken fat, green onion therein and ginger are filtered to take
Out.
By using above-mentioned technical proposal, after the nutriment in green onion and ginger is dissolved in chicken fat, by it from liquid
After being taken out in chicken fat, makes liquid chicken fat without containing other substances, the shelf-life of thick soup can be improved.
The present invention is further arranged to：Chicken selection 2 years or more old hens in step (1).
By using above-mentioned technical proposal, the growth period of 2 years or more old hens is long, and the delicate flavour material in chicken compares chick
It is more, the taste of thick soup can be made more delicious；Furthermore the fat content ratio chick in old hen is higher, makes the fragrance of thick soup more
It is strong.
The second object of the present invention is to provide a kind of original flavor thick soup.
In conclusion the present invention has the advantages that compared with the prior art：
1. becoming first high pressure tanning, the tanning of rear normal pressure by changing tradition tanning equipment from traditional room temperature tanning, boiling the time
3.5-4.5h is shortened to by traditional 8-10h, high-temperature sterilization canned by automatic ration was not only energy saving, but also can guarantee to produce
Product stay in grade makes product have certain shelf-life simultaneously, is suitable for large-scale mass production；
2. raw material is simple, additive-free, pork and the original flavor of chicken can be retained, delicious flavour has very high battalion
Support value；
3. liquid chicken fat is added by several times when thick soup normal pressure boils, is conducive to liquid chicken fat and gradually melts with the nutriment in thick soup
It closes, contacts meat lipid with oxygen, be more advantageous to the release of nutriment and fragrance, the mouth of thick soup can be improved
Sense.
Specific embodiment
Invention is further described in detail below.
One, embodiment 1-3
Embodiment 1：A kind of original flavor thick soup makes with the following method and obtains：
(1) it pre-processes：By 18kg pig elbow, 130kg 2 years or more old hen, 28kg pigskin and 35kg chicken feets, clean up
Bubble removes watery blood afterwards；Chicken is removed into head, tail and internal organ, is cleaned up；Water is added into pot, pig elbow, chicken, pigskin and chicken feet are scalded
Water beats blood foam, pulls out cool spare；
(2) liquid chicken fat is prepared：Pot is heated to 50 DEG C, being put into 11kg chicken fat, 0.8kg green onion and 0.8kg ginger in temperature is 110
Under conditions of DEG C, 20min is boiled, then green onion therein and ginger filtering are taken out, it is spare to obtain liquid chicken fat；
(3) high pressure boils：It is put into pig elbow, chicken, pigskin and the chicken feet pre-processed into pressure cooker, 190kg is then added
Water is 0.1MPa in pressure, and temperature boils 1.0h under conditions of being 120 DEG C；
(4) normal pressure boils：The pot cover of pressure cooker is opened, 3.7kg liquid chicken fat is added every 40min is added, altogether plus 3 times,
Continue to boil 2.5h with 120 DEG C of temperature under condition of normal pressure, original flavor thick soup is made；
(5) packaging sterilizing：Original flavor thick soup automatically quantitative filling machine is filling, and every bag is 1kg original flavor thick soup, is then in pressure
1.5MPa, under conditions of temperature is 121 DEG C, then high-temperature sterilization 0.5h is cooled to 25 DEG C or less to it, the shelf-life is
Room temperature (10-20 DEG C) lower 30 days.
Embodiment 2：A kind of original flavor thick soup makes with the following method and obtains：
(1) it pre-processes：By 20kg pig elbow, 140kg 2 years or more old hen, 30kg pigskin and 40kg chicken feets, clean up
Bubble removes watery blood afterwards；Chicken is removed into head, tail and internal organ, is cleaned up；Water is added into pot, pig elbow, chicken, pigskin and chicken feet are scalded
Water beats blood foam, pulls out cool spare；
(2) liquid chicken fat is prepared：Pot is heated 55 DEG C, being put into 12kg chicken fat, 1.0kg green onion and 1.0kg ginger in temperature is 115 DEG C
Under conditions of, 25min is boiled, then green onion therein and ginger filtering are taken out, it is spare to obtain liquid chicken fat；
(3) high pressure boils：It is put into pig elbow, chicken, pigskin and the chicken feet pre-processed into pressure cooker, 200kg is then added
Water is 0.15MPa in pressure, and temperature boils 1.3h under conditions of being 121 DEG C；
(4) normal pressure boils：The pot cover of pressure cooker is opened, 4kg liquid chicken fat is added every 40min is added, altogether plus 3 times, normal
Continue to boil 2.8h with 121 DEG C of temperature under the conditions of pressure, original flavor thick soup is made；
(5) packaging sterilizing：Original flavor thick soup automatically quantitative filling machine is filling, and every bag is 1kg original flavor thick soup, is then in pressure
1.8MPa, under conditions of temperature is 121 DEG C, then high-temperature sterilization 0.5h is cooled to 25 DEG C or less to it, the shelf-life is
Room temperature (10-20 DEG C) lower 30 days.
Embodiment 3：A kind of original flavor thick soup makes with the following method and obtains：
(1) it pre-processes：By 22kg pig elbow, 150kg 2 years or more old hen, 32kg pigskin and 45kg chicken feets, clean up
Bubble removes watery blood afterwards；Chicken is removed into head, tail and internal organ, is cleaned up；Water is added into pot, pig elbow, chicken, pigskin and chicken feet are scalded
Water beats blood foam, pulls out cool spare；
(2) liquid chicken fat is prepared：Pot is heated 60 DEG C, being put into 13kg chicken fat, 1.2kg green onion and 1.2kg ginger in temperature is 120 DEG C
Under conditions of, 30min is boiled, then green onion therein and ginger filtering are taken out, it is spare to obtain liquid chicken fat；
(3) high pressure boils：It is put into pig elbow, chicken, pigskin and the chicken feet pre-processed into pressure cooker, 210kg is then added
Water is 0.2MPa in pressure, and temperature boils 1.5h under conditions of being 122 DEG C；
(4) normal pressure boils：The pot cover of pressure cooker is opened, liquid chicken fat is added every 40min is added, altogether plus 3 times, in normal pressure item
Continue to boil 3.0h with 122 DEG C of temperature under part, original flavor thick soup is made；
(5) packaging sterilizing：Original flavor thick soup automatically quantitative filling machine is filling, and every bag is 1kg original flavor thick soup, is then in pressure
2.0MPa, under conditions of temperature is 121 DEG C, then high-temperature sterilization 0.5h is cooled to 25 DEG C or less to it, the shelf-life is
Room temperature (10-20 DEG C) lower 30 days.
Two, comparative example 1-4
Comparative example 1：Comparative example 1 is difference from example 1 is that the liquid chicken fat in raw material replaces with commercially available solid-state chicken fat.
Comparative example 2：Comparative example 2 difference from example 1 is that in step (4) liquid chicken fat tanning 40min it
After be added at one time.
Comparative example 3：Comparative example 3 is difference from example 1 is that normal by the tanning of step (3) high pressure and step (4)
Pressure tanning replace with normal pressure, 120 DEG C at a temperature of boil 8h.
Comparative example 4：Comparative example 4 is difference from example 1 is that the tanning of step (3) high pressure and step (4) are existed
Pressure is 0.15MPa, and temperature boils 3h under conditions of being 121 DEG C.
Three, the subjective appreciation of original flavor thick soup
The selection of sample：The thick soup for randomly selecting embodiment 1-3 and comparative example 1-4 preparation respectively is put into appearance as test sample
In device, tasted.
Subjective appreciation：(1) 5 trained professions are selected and judge personnel, every personnel individually taste sample, each sample
Product are tasted twice, every when having tasted a sample, are gargled, are gargled every time twice, according to table 1 with identical mouthwash
Standards of grading carry out A, B and C class to sample quality and grade, the discussion result of five members is shown in table 2.
(2) 100 people are randomly selected and foretaste evaluation to making from the color, smell and mouthfeel etc. of sample, respectively
It is satisfied, general, dissatisfied, show the results of the evaluation table 3.
1 thick soup sensory assessment standard of table
The flavor evaluation table of the thick soup of table 2 embodiment 1-3 and comparative example 1-4 production
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 6 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Color | A | A | A | A | B | C | A | A |
| Smell | A | A | A | A | B | B | B | A |
| Mouthfeel | A | A | A | A | B | B | B | C |
The thick soup of table 3 embodiment 1-3 and comparative example 1-4 production foretastes evaluation table
As can be seen from the above data, being milky thick soup, surface-brightening, meat thick flavor by the thick soup that the present invention makes
Strongly fragrant, lips and teeth lasting, mellow in taste is delicious, and flavour is abundant, is suitble to the taste of too majority；And simplifying production procedure, drop
While low Production Time, moreover it is possible to guarantee that thick soup has stable quality, color and mouthfeel.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of production method of original flavor thick soup, it is characterised in that：Include the following steps：
（1）Pretreatment：By pig elbow, chicken, pigskin and chicken feet, bubble removes watery blood after cleaning up；Chicken is removed into head, tail and interior
It is dirty, it cleans up；Water is added into pot, pig elbow, chicken, pigskin and chicken feet blanching beat blood foam, pull out cool spare；
（2）Prepare liquid chicken fat：Pot is heated, being put into chicken fat, green onion and ginger, to be brewed into liquid chicken fat spare；
（3）High pressure tanning：It is put into pig elbow, chicken, pigskin and the chicken feet pre-processed into pressure cooker, water is then added,
Pressure is 0.1-0.2MPa, and temperature boils 1.0-1.5h under conditions of being 120-122 DEG C；
（4）Normal pressure tanning：The pot cover of pressure cooker is opened, liquid chicken fat is added, in atmospheric conditions with 120-122 DEG C of temperature
Continue to boil 2.5-3.0h, original flavor thick soup is made；
（5）Packaging sterilizing：By original flavor thick soup it is filling after to its high-temperature sterilization, original flavor thick soup is then cooled to 25 DEG C or less i.e.
It can；
Based on parts by weight, original flavor thick soup is by 18-22 parts of pig elbow, 130-150 parts of chicken, 28-32 parts of pigskin, 35-45 parts of chicken feet, chicken
11-13 parts oily, 0.8-1.2 parts of green onion, 0.8-1.2 parts of ginger and 190-210 parts of water are made.
2. a kind of production method of original flavor thick soup according to claim 1, it is characterised in that：Step（4）It is middle by liquid chicken
Oil is to be divided into three parts, is added during tanning every 40min.
3. a kind of production method of original flavor thick soup according to claim 1, it is characterised in that：Step（5）High temperature sterilizing
Pressure be 1.5-2.0MPa, temperature be 121 DEG C, sterilization time 0.5h.
4. a kind of production method of original flavor thick soup according to claim 1, it is characterised in that：Step（5）It is middle to boil
Thick soup carried out by automatically quantitative filling machine it is filling.
5. a kind of production method of original flavor thick soup according to claim 1, it is characterised in that：Step（2）In tanning temperature
Degree is 110-120 DEG C, and the tanning time is 20-30min.
6. a kind of production method of original flavor thick soup according to claim 1, it is characterised in that：Step（2）Middle liquid chicken fat
After tanning, green onion therein and ginger filtering are taken out.
7. a kind of production method of original flavor thick soup according to claim 1, it is characterised in that：Step（1）In chicken select 2
Year or more old hen.
8. a kind of original flavor thick soup, it is characterised in that：The production method as described in any one of claim 1-7 is made.
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| CN201811076318.2A CN108902861A (en) | 2018-09-14 | 2018-09-14 | A kind of original flavor thick soup and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811076318.2A CN108902861A (en) | 2018-09-14 | 2018-09-14 | A kind of original flavor thick soup and preparation method thereof |
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ID=64408259
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113498853A (en) * | 2021-07-16 | 2021-10-15 | 浦劲松 | Process for making fresh soup for medicinal diet |
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Application publication date: 20181130 |