CN109170754A - A kind of seafood chicken soup and its production technology - Google Patents
A kind of seafood chicken soup and its production technology Download PDFInfo
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- CN109170754A CN109170754A CN201811279062.5A CN201811279062A CN109170754A CN 109170754 A CN109170754 A CN 109170754A CN 201811279062 A CN201811279062 A CN 201811279062A CN 109170754 A CN109170754 A CN 109170754A
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Classifications
-
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of seafood chicken soup and its production technology, belong to chicken manufacture field, it is to be cleaned up after going defeathering, peeling, degreasing etc. after frozen product chicken thaws, it carries out quick-boiling water process after being cut into bulk again, then auxiliary material and ingredient are added in water bird block to quick-boiling, conversion small fire infusion after being boiled by fire, then filtered after stewing, it respectively obtains and boils rear auxiliary material, solid chicken and soup；Auxiliary material, solid chicken and the soup after infusion are mixed again, it is proportionally filling, it then sterilizes to get finished product seafood chicken soup is arrived.The simple production process of seafood chicken soup of the invention, full of nutrition, delicious flavour is strong, convenient, is suitble to various people edible.
Description
[technical field]
The present invention relates to food processing field, especially a kind of seafood chicken soup and its production technology.
[technical background]
One meal delicious food always be unable to do without soup, and chicken soup is all the good selection of the human body of nourishing of Chinese tradition all the time,
But one of delicious soup is burnt, from the purchasing of raw materials, arranges to the cooking, need to take a long time, and with the extension of infusion time,
The taste of chicken soup is further strong delicious, and wherein the content of nutrient can also further increase.But it lives save in people now
Play quickening, tanning chicken soup will take a substantial amount of time cost, therefore for meet people to food nutrition, easily and efficiently needs,
It is the trend of Vehicles Collected from Market development with industrialized production soup class can, meets the food that people are easy to get to natural health, conveniently
Urgent need will have wide market.
Currently, market is also only fragmentary non-industrialization distribution, industrialization development at home for the industrialization development of soup product
Still in its infancy.Current production method process is cumbersome, and the shelf-life is short, and when heating is edible again chicken will appear it is molten
The rotten situation at gruel, causing its sensory experience poor.And the mouthfeel of seafood is delicate, delicious flavour, modern more likes seafood
Love, therefore, the processing method for now needing to research and develop a kind of good, full of nutrition and appearance stablity the seafood chicken soup of mouthfeel.
[summary of the invention]
In view of posed problems above, the present invention provides a kind of seafood chicken soup and its production technology, production technology letters
Single, full of nutrition, gained soup delicious flavour is strong, convenient, is suitble to various people edible.
Technical scheme is as follows:
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 20~22g ginger splices, 12~15g shallot, 3.2~3.6g cooking wine are added into every kilogram of water, and water is heated directly
To temperature be 90~92 DEG C when, chicken nugget described in step S1 is carried out into the water to quick-boil water 4~5 minutes；It quick-boils after water at once by chicken nugget
It is put into normal-temperature water and impregnates cooling to get to quick-boiling water bird block, it is spare；
S3: taking graininess seafood raw material, and 3~4 times of seafood material quality of clear water is added thereto, fishes out after impregnating 2~3h
Out, it material and oil cauldron under ham silk will be pulled out fries after 6~10s to pull out and drain, obtain auxiliary material；Wherein, the seafood raw material and ham
The mass ratio that silk uses is 6~8:1；The seafood raw material is that dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat are any
Or their compositions；
S4: to quick-boiling the water that 2~3 times of its quality is added in water bird block described in step S2 and being heated to boiling, auxiliary material is added
And ingredient, after being boiled by fire, then conversion small fire infusion 60~70 minutes again boil in a covered pot over a slow fire 35~be filtered after forty minutes, respectively mistake
Filter obtains boiling rear auxiliary material, solid chicken and soup, spare；Wherein, the additional amount of the auxiliary material quick-boils the 3 of water bird block quality to be described
~5wt%；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 22~24% of the solid content total weight in can；Wherein, the seasoning
The additional amount of material is 0.2~0.3wt% of the chicken extract quality；
S6: 12~20min of sterilizing under the conditions of the can that step S5 is installed is 120~125 DEG C in temperature is then exhausted from tank
Then gas seals can with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Further, in step s3, the seafood raw material is dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, does
The composition that spiral shell meat is formed according to 2~3:4~6:3~4:2~3:1 mass ratio.
Further, in step s 4, the ingredient is that nano powder, rosemary, jujube, rice wine is any or their group
Close object.
Further, in step s 4, the ingredient is nano powder, rosemary, jujube, rice wine according to 3~5:1:2~3:
The composition of 6~7 mass ratio composition.
Further, the production method of the nano powder is: will pulverize after ganoderma lucidum, dried orange peel, semen coicis drying, by institute
It obtains powder to be put into high energy nanometer impact tank, is passed through argon gas protection, grinds 1~1.5h；Wherein, the ganoderma lucidum, dried orange peel, the heart of a lotus seed
The mass ratio that the seed of jog's tears uses is followed successively by 5~8:2~3:1.
Further, in step s 4, the additional amount of the ingredient is the 1.5~1.8wt% for quick-boiling water bird block quality.
Further, in step s 5, the seasoning includes following raw material: 1~10 portion of salt, 0.5~5 part
Chickens' extract, 0.5~10 part of chicken extract, 1~10 portion of cooking wine, 1~10 part of white sugar, 0.01~10 part of white pepper powder, 1~10 portion of ginger juice, 1~
10 parts of dried scallop powders.
Further, in step s 5, the seasoning includes following raw material: 5 portions of salt, 2 portions of chickens' extracts, 3 parts
Chicken extract, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders, 6 portions of ginger juice, 5 parts of dried scallop powders.
The invention also includes the seafood chicken soup obtained by any of the above-described production technology.
The present invention provides a kind of seafood chicken soup and its production technologies, compared with prior art, have below beneficial to effect
Fruit:
The present invention is to go defeathering, peeling to clean up after the impurity such as grease after frozen product Gallus domesticlus brisson is thawed, and be ensure that obtained
Chicken soup fat content it is low, it is more healthy, and especially eliminate head, tail and pawl, further promote the mouthfeel of soup；It will remain again
It carries out quick-boiling water after remaining chicken ketoboidies stripping and slicing, then to addition auxiliary material and ingredient in water bird block is quick-boiled, small fire of converting after being boiled by fire is endured
It boils, then is filtered after stewing, respectively obtain and boil rear auxiliary material, solid chicken and soup；Again by soup after infusion, seasoning and solid
Shape chicken boils the mixing of rear auxiliary material and can carry out filling, then sterilizes to get to finished product seafood chicken soup.
Wherein, the auxiliary material that the present invention adds be dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat, ham silk composition,
First dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat are fried after being soaked with ham silk oil, promoted auxiliary material delicate flavour and
Fragrance；The ingredient that the present invention adds is nano powder, rosemary, jujube, rice wine, wherein the nano powder passes through nano-milled spirit
The nanometer grade powder that sesame, dried orange peel, semen coicis obtain, wherein being rich in ganoderma lucidum polysaccharide and more than 10 kinds of alkali, oleic acid, cellulose, amino
Acid, microelement, nanoscale powder is relatively easy to be absorbed by the body, and the micro-pore of nano powder not only can increase chicken soup
Stability and shelf life, while the fresh fishy smell and greasy feeling of seafood in soup can be neutralized, further promote the nutritive value of soup
And mouthfeel, cooperation rosemary, jujube, rice wine can integrate the fresh perfume (or spice) of seafood and chicken, promote soup mouthfeel, and have liver protection benefit
The effect of blood, raising immunity；And each technological means of the present invention all cooperates, mutually promotes, and walks
Step is to seek, is all linked with one another, and generated total technical effect is significantly larger than technological means caused by single technological means
Simple adduction.
In short, a kind of production technology of seafood chicken soup provided by the invention, convenient for operation, the shelf-life up to 12 months, is fitted
It closes industrialized production to promote, and obtained seafood chicken soup can is easy to carry, and soup thick taste, soup look are bright, chicken
Meat and the fresh perfume (or spice) of seafood material entrance, and have and build up health, the health-care efficacies such as protect liver blood-nourishing.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 20g ginger splices, 12g shallot, 3.2g cooking wine are added into every kilogram of water, and by water heating until temperature is 90 DEG C
When, chicken nugget described in step S1 is carried out into the water to quick-boil water 4 minutes；It quick-boils to be put into impregnate in normal-temperature water by chicken nugget at once after water and drop
Temperature is spare to get to quick-boiling water bird block；
S3: taking graininess seafood raw material, and 3 times of seafood material quality of clear water is added thereto, pulls out, will fish out after impregnating 2h
Discharging fries after 6s to pull out with oil cauldron under ham silk to be drained, and auxiliary material is obtained；Wherein, the quality that the seafood raw material and ham silk use
Than for 6:1；The seafood raw material is dry precious jade column；
S4: to quick-boiling the water that 2 times of its quality is added in water bird block described in step S2 and be heated to boiling, add auxiliary material and match
Material, after being boiled by fire, conversion small fire infusion 60 minutes again are filtered after then boiling in a covered pot over a slow fire 35 minutes, be obtained by filtration respectively boil it is rear auxiliary
Material, solid chicken and soup, it is spare；Wherein, the additional amount of the auxiliary material is the 3wt% for quick-boiling water bird block quality；It is described to match
The additional amount of material is the 1.5wt% for quick-boiling water bird block quality；The ingredient is nano powder；The production method of the nano powder
It is: will pulverizes after ganoderma lucidum, dried orange peel, semen coicis drying, gained powder is put into high energy nanometer impact tank, argon gas guarantor is passed through
Shield grinds 1h；Wherein, the mass ratio that the ganoderma lucidum, dried orange peel, semen coicis use is followed successively by 5:2:1；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 22% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.2wt% of the chicken extract quality；The seasoning includes following raw material: 1 portion of salt, 0.5 portion of chickens' extract,
0.5 part of chicken extract, 1 portion of cooking wine, 1 part of white sugar, 0.01 part of white pepper powder, 1 portion of ginger juice, 1 part of dried scallop powder；
S6: sterilize 12min under the conditions of being 120 DEG C in temperature by the can that step S5 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Embodiment 2
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 22g ginger splices, 15g shallot, 3.6g cooking wine are added into every kilogram of water, and by water heating until temperature is 92 DEG C
When, chicken nugget described in step S1 is carried out into the water to quick-boil water 5 minutes；It quick-boils to be put into impregnate in normal-temperature water by chicken nugget at once after water and drop
Temperature is spare to get to quick-boiling water bird block；
S3: taking graininess seafood raw material, and 4 times of seafood material quality of clear water is added thereto, pulls out, will fish out after impregnating 3h
Discharging fries after 10s to pull out with oil cauldron under ham silk to be drained, and auxiliary material is obtained；Wherein, the matter that the seafood raw material and ham silk use
Amount is than being 8:1；The seafood raw material is dry squid；
S4: to quick-boiling the water that 3 times of its quality is added in water bird block described in step S2 and be heated to boiling, add auxiliary material and match
Material, after being boiled by fire, then conversion small fire infusion 70 minutes again are boiled in a covered pot over a slow fire and are filtered after forty minutes, be obtained by filtration respectively boil it is rear auxiliary
Material, solid chicken and soup, it is spare；Wherein, the additional amount of the auxiliary material is the 5wt% for quick-boiling water bird block quality；It is described to match
The additional amount of material is the 1.8wt% for quick-boiling water bird block quality；The ingredient be nano powder, rice wine according to 1:2 composition；Institute
The production method for stating nano powder is: will pulverize after ganoderma lucidum, dried orange peel, semen coicis drying, gained powder is put into high energy nanometer
It impacts in tank, is passed through argon gas protection, grinds 1.5h；Wherein, the mass ratio that the ganoderma lucidum, dried orange peel, semen coicis use is successively
For 8:3:1；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 24% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.3wt% of the chicken extract quality；The seasoning includes following raw material: 10 portions of salt, 5 portions of chickens' extracts,
10 parts of chicken extracts, 10 portions of cooking wine, 10 parts of white sugar, 10 parts of white pepper powders, 10 portions of ginger juice, 10 parts of dried scallop powders；
S6: sterilize 20min under the conditions of being 125 DEG C in temperature by the can that step S5 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Embodiment 3
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 21g ginger splices, 14g shallot, 3.4g cooking wine are added into every kilogram of water, and by water heating until temperature is 91 DEG C
When, chicken nugget described in step S1 is carried out into the water to quick-boil water 4.5 minutes；It quick-boils to be put into impregnate in normal-temperature water by chicken nugget at once after water and drop
Temperature is spare to get to quick-boiling water bird block；
S3: taking graininess seafood raw material, and 3.5 times of seafood material quality of clear water is added thereto, pulls out after impregnating 2.5h,
It material and oil cauldron under ham silk will be pulled out fries after 8s to pull out and drain, and obtain auxiliary material；Wherein, the seafood raw material and ham silk use
Mass ratio is 7:1；The seafood raw material is dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat according to 2.5:5:3.5:
The composition of the mass ratio composition of 2.5:1；
S4: to quick-boiling the water that 2.5 times of its quality is added in water bird block described in step S2 and being heated to boiling, add auxiliary material and
Ingredient, after being boiled by fire, conversion small fire infusion 65 minutes again are filtered after then boiling in a covered pot over a slow fire 37 minutes, are obtained by filtration after boiling respectively
Auxiliary material, solid chicken and soup, it is spare；Wherein, the additional amount of the auxiliary material is the 4wt% for quick-boiling water bird block quality；It is described
The additional amount of ingredient is the 1.6wt% for quick-boiling water bird block quality；The ingredient be nano powder, rosemary, jujube, rice wine according to
4:1:2.5:6.5 mass ratio composition composition；The production method of the nano powder is: ganoderma lucidum, dried orange peel, semen coicis is dry
After pulverize, by gained powder be put into high energy nanometer impact tank in, be passed through argon gas protection, grind 1.2h；Wherein, described
The mass ratio that ganoderma lucidum, dried orange peel, semen coicis use is followed successively by 7:2.5:1；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 23% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.25wt% of the chicken extract quality；The seasoning includes following raw material: 5 portions of salt, 2 parts of chickens' extracts, 3
Part chicken extract, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders, 6 portions of ginger juice, 5 parts of dried scallop powders；
S6: sterilize 16min under the conditions of being 121 DEG C in temperature by the can that step S5 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Comparative example 1
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: chicken nugget described in step S1 is put into the water that temperature is 91 DEG C and quick-boil water 4.5 minutes；It quick-boils after water at once by chicken
Block, which is put into normal-temperature water, impregnates cooling to get to quick-boiling water bird block, spare；
S3: taking graininess seafood raw material, and 3.5 times of seafood material quality of clear water is added thereto, pulls out after impregnating 2.5h,
It will pull out to pull out after expecting the fried 8s of lower oil cauldron and drain, and obtain auxiliary material；Wherein, the seafood raw material is dried sea-cucumber, dry precious jade column, dry squid
The composition that fish, dried shrimp, dry spiral shell meat are formed according to the mass ratio of 2.5:5:3.5:2.5:1；
S4: to quick-boiling the water that 2.5 times of its quality is added in water bird block described in step S2 and being heated to boiling, add auxiliary material and
Ingredient, after being boiled by fire, conversion small fire infusion 65 minutes again are filtered after then boiling in a covered pot over a slow fire 37 minutes, are obtained by filtration after boiling respectively
Auxiliary material, solid chicken and soup, it is spare；Wherein, the additional amount of the auxiliary material is the 4wt% for quick-boiling water bird block quality；It is described
The additional amount of ingredient is the 1.6wt% for quick-boiling water bird block quality；The ingredient be nano powder, rosemary, jujube, rice wine according to
4:1:2.5:6.5 mass ratio composition composition；The production method of the nano powder is: ganoderma lucidum, dried orange peel, semen coicis is dry
After pulverize, by gained powder be put into high energy nanometer impact tank in, be passed through argon gas protection, grind 1.2h；Wherein, described
The mass ratio that ganoderma lucidum, dried orange peel, semen coicis use is followed successively by 7:2.5:1；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 23% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.25wt% of the chicken extract quality；The seasoning includes following raw material: 5 portions of salt, 2 parts of chickens' extracts, 3
Part chicken extract, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders, 6 portions of ginger juice, 5 parts of dried scallop powders；
S6: sterilize 16min under the conditions of being 121 DEG C in temperature by the can that step S5 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Comparative example 2
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 21g ginger splices, 14g shallot, 3.4g cooking wine are added into every kilogram of water, and by water heating until temperature is 91 DEG C
When, chicken nugget described in step S1 is carried out into the water to quick-boil water 4.5 minutes；It quick-boils to be put into impregnate in normal-temperature water by chicken nugget at once after water and drop
Temperature is spare to get to quick-boiling water bird block；
S3: to quick-boiling the water that 2.5 times of its quality is added in water bird block described in step S2 and being heated to boiling, dried sea-cucumber is added
And ingredient, with small fire, infusion is filtered after 65 minutes again, is obtained by filtration boils rear auxiliary material, solid chicken and soup respectively, spare；
Wherein, the additional amount of the auxiliary material is the 4wt% for quick-boiling water bird block quality；The additional amount of the ingredient quick-boils water bird block described in being
The 1.6wt% of quality；The ingredient be nano powder, rosemary, jujube, rice wine according to 4:1:2.5:6.5 mass ratio form
Composition；The production method of the nano powder is: will pulverize after ganoderma lucidum, dried orange peel, semen coicis drying, gained powder is put into
High energy nanometer is impacted in tank, is passed through argon gas protection, is ground 1.2h；Wherein, the matter that the ganoderma lucidum, dried orange peel, semen coicis use
Amount ratio is followed successively by 7:2.5:1；
S4: soup described in step S3 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S3 and rear auxiliary material is boiled, makes 23% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.25wt% of the chicken extract quality；The seasoning includes following raw material: 5 portions of salt, 2 parts of chickens' extracts, 3
Part chicken extract, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders, 6 portions of ginger juice, 5 parts of dried scallop powders；
S5: sterilize 16min under the conditions of being 121 DEG C in temperature by the can that step S4 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Comparative example 3
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 21g ginger splices, 14g shallot, 3.4g cooking wine are added into every kilogram of water, and by water heating until temperature is 91 DEG C
When, chicken nugget described in step S1 is carried out into the water to quick-boil water 4.5 minutes；It quick-boils to be put into impregnate in normal-temperature water by chicken nugget at once after water and drop
Temperature is spare to get to quick-boiling water bird block；
S3: taking graininess seafood raw material, and 3.5 times of seafood material quality of clear water is added thereto, pulls out after impregnating 2.5h,
It material and oil cauldron under ham silk will be pulled out fries after 8s to pull out and drain, and obtain auxiliary material；Wherein, the seafood raw material and ham silk use
Mass ratio is 7:1；The seafood raw material is dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat according to 2.5:5:3.5:
The composition of the mass ratio composition of 2.5:1；
S4: to quick-boiling the water that 2.5 times of its quality is added in water bird block described in step S2 and being heated to boiling, add auxiliary material and
Ingredient, after being boiled by fire, conversion small fire infusion 65 minutes again are filtered after then boiling in a covered pot over a slow fire 37 minutes, are obtained by filtration after boiling respectively
Auxiliary material, solid chicken and soup, it is spare；Wherein, the additional amount of the auxiliary material is the 4wt% for quick-boiling water bird block quality；It is described
The additional amount of ingredient is the 1.6wt% for quick-boiling water bird block quality；The ingredient be nano powder, rosemary, jujube, rice wine according to
4:1:2.5:6.5 mass ratio composition composition；The production method of the nano powder is: it will pulverize after ganoderma lucidum drying,
Gained powder is put into high energy nanometer impact tank, argon gas protection is passed through, grinds 1.2h；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 23% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.25wt% of the chicken extract quality；The seasoning includes following raw material: 5 portions of salt, 2 parts of chickens' extracts, 3
Part chicken extract, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders, 6 portions of ginger juice, 5 parts of dried scallop powders；
S6: sterilize 16min under the conditions of being 121 DEG C in temperature by the can that step S5 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Comparative example 4
A kind of production technology of seafood chicken soup, comprising the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, and remaining chicken ketoboidies is cleaned dry
Only, chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after draining；
S2: 21g ginger splices, 14g shallot, 3.4g cooking wine are added into every kilogram of water, and by water heating until temperature is 91 DEG C
When, chicken nugget described in step S1 is carried out into the water to quick-boil water 4.5 minutes；It quick-boils to be put into impregnate in normal-temperature water by chicken nugget at once after water and drop
Temperature is spare to get to quick-boiling water bird block；
S3: taking graininess seafood raw material, and 3.5 times of seafood material quality of clear water is added thereto, pulls out after impregnating 2.5h,
It material and oil cauldron under ham silk will be pulled out fries after 8s to pull out and drain, and obtain auxiliary material；Wherein, the seafood raw material and ham silk use
Mass ratio is 7:1；The seafood raw material is dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat according to 2.5:5:3.5:
2.5:1 mass ratio composition composition；
S4: to quick-boiling the water that 2.5 times of its quality is added in water bird block described in step S2 and being heated to boiling, adding auxiliary material,
After being boiled by fire, conversion small fire infusion 65 minutes again are filtered after then boiling in a covered pot over a slow fire 37 minutes, be obtained by filtration respectively boil rear auxiliary material,
Solid chicken and soup, it is spare；Wherein, the additional amount of the auxiliary material is the 4wt% for quick-boiling water bird block quality；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step is added thereto
Solid chicken described in S4 and rear auxiliary material is boiled, makes 23% of the solid content total weight in can；Wherein, the seasoning
Additional amount is the 0.25wt% of the chicken extract quality；The seasoning includes following raw material: 5 portions of salt, 2 parts of chickens' extracts, 3
Part chicken extract, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders, 6 portions of ginger juice, 5 parts of dried scallop powders；
S6: sterilize 16min under the conditions of being 121 DEG C in temperature by the can that step S5 is installed, and is then exhausted from gas in tank, then
Can is sealed with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
Sensory evaluation test: using system point system, evaluates group by the composition of personnel that 20 professions are Food Science, point
Not An the preparation method of embodiment 1-3 and comparative example 1-4 prepare seafood chicken soup, and subjective appreciation is carried out to it.Deliberated index
For smell, mouthfeel and form, take the total score of its each individual event average value as appraisal result, total score is 30 points, and standards of grading are shown in Table
1, appraisal result is shown in Table 2.
The sensory evaluation criteria of 1 seafood chicken soup of table
The sensory score result of 2 seafood chicken soup of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Smell (10 points) | 9 | 10 | 10 | 6 | 5 | 6 | 5 |
| Mouthfeel (10 points) | 10 | 10 | 10 | 4 | 2 | 5 | 4 |
| Form (10 points) | 10 | 10 | 10 | 5 | 5 | 4 | 4 |
| It amounts to | 29 | 30 | 30 | 15 | 12 | 15 | 13 |
Table 2 the result shows that: total score is higher, illustrate preparation seafood chicken soup quality it is better.Implemented using the present invention
Seafood chicken soup its indices color, mouthfeel and form that example 1-3 is obtained is superior to other comparative example groups.
Quality testing is carried out to 1-3 product of the embodiment of the present invention according to national food safety standard, the data obtained is shown in Table 3.
The inspection examining report of 3 seafood chicken soup of table
Table 3 the result shows that: seafood chicken soup its indices for illustrating to be obtained using 1-3 of the embodiment of the present invention are closed
Lattice.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a kind of production technology of seafood chicken soup, which comprises the following steps:
S1: removing defeathering, skin, grease, internal organ, head, tail and pawl after frozen product chicken is thawed, remaining chicken ketoboidies cleaned up, and drips
Chicken ketoboidies is cut into 18~22mm × 18~22mm chicken nugget after dry；
S2: 20~22g ginger splices, 12~15g shallot, 3.2~3.6g cooking wine are added into every kilogram of water, and by water heating until temperature
When degree is 90~92 DEG C, chicken nugget described in step S1 is carried out into the water to quick-boil water 4~5 minutes；It quick-boils and is at once put into chicken nugget after water
Cooling is impregnated in normal-temperature water to get to quick-boiling water bird block, it is spare；
S3: taking graininess seafood raw material, and 3~4 times of seafood material quality of clear water is added thereto, pulls out after impregnating 2~3h, will
It pulls material and oil cauldron under ham silk out and fries after 6~10s to pull out and drain, obtain auxiliary material；Wherein, the seafood raw material and ham silk use
Mass ratio be 6~8:1；The seafood raw material be dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat it is any or they
Composition；
S4: to quick-boiling the water that 2~3 times of its quality is added in water bird block described in step S2 and be heated to boiling, add auxiliary material and match
Material, after being boiled by fire, conversion small fire infusion 60~70 minutes again, then boil in a covered pot over a slow fire 35~it is filtered after forty minutes, it filters respectively
It is spare to boiling rear auxiliary material, solid chicken and soup；Wherein, the additional amount of the auxiliary material be it is described quick-boil water bird block quality 3~
5wt%；
S5: soup described in step S4 and flavoring for mixture are stirring evenly and then adding into can, then step S4 institute is added thereto
It states solid chicken and boils rear auxiliary material, make 22~24% of the solid content total weight in can；Wherein, the seasoning
Additional amount is 0.2~0.3wt% of the chicken extract quality；
S6: 12~20min of sterilizing under the conditions of the can that step S5 is installed is 120~125 DEG C in temperature is then exhausted from gas in tank
Then body seals can with sealing machine, coding is cased to get finished product seafood chicken soup is arrived.
2. a kind of production technology of seafood chicken soup according to claim 1, which is characterized in that in step s3, described
Seafood raw material is dried sea-cucumber, dry precious jade column, dry squid, dried shrimp, dry spiral shell meat according to 2~3:4~6:3~4:2~3:1 mass ratio
The composition of composition.
3. a kind of production technology of seafood chicken soup according to claim 1, which is characterized in that in step s 4, described
Ingredient is that nano powder, rosemary, jujube, rice wine is any or their compositions.
4. a kind of production technology of seafood chicken soup according to claim 1, which is characterized in that in step s 4, described
Ingredient is the composition that nano powder, rosemary, jujube, rice wine are formed according to 3~5:1:2~3:6~7 mass ratio.
5. according to a kind of described in any item production technologies of seafood chicken soup of claim 3-4, which is characterized in that the nanometer
The production method of powder is: will pulverize after ganoderma lucidum, dried orange peel, semen coicis drying, gained powder is put into high energy nanometer impact tank
In, it is passed through argon gas protection, grinds 1~1.5h；Wherein, the mass ratio that the ganoderma lucidum, dried orange peel, semen coicis use is followed successively by 5
~8:2~3:1.
6. a kind of production technology of seafood chicken soup according to claim 1, which is characterized in that in step s 4, described
The additional amount of ingredient is the 1.5~1.8wt% for quick-boiling water bird block quality.
7. a kind of production technology of seafood chicken soup according to claim 1, which is characterized in that in step s 5, described
Seasoning includes following raw material: 1~10 portion of salt, 0.5~5 portion of chickens' extract, 0.5~10 part of chicken extract, 1~10 part of cooking wine, 1
~10 parts of white sugar, 0.01~10 part of white pepper powder, 1~10 portion of ginger juice, 1~10 part of dried scallop powder.
8. a kind of production technology of seafood chicken soup according to claim 1, which is characterized in that in step s 5, described
Seasoning includes following raw material: 5 portions of salt, 2 portions of chickens' extracts, 3 parts of chicken extracts, 4 portions of cooking wine, 6 parts of white sugar, 7 parts of white pepper powders,
6 portions of ginger juice, 5 parts of dried scallop powders.
9. the seafood chicken soup that production technology according to claim 1-8 obtains.
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Application publication date: 20190111 |
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