CN110236090A - It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof - Google Patents

It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof Download PDF

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Publication number
CN110236090A
CN110236090A CN201910514743.3A CN201910514743A CN110236090A CN 110236090 A CN110236090 A CN 110236090A CN 201910514743 A CN201910514743 A CN 201910514743A CN 110236090 A CN110236090 A CN 110236090A
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China
Prior art keywords
chicken
freeze
soup
parts
drying
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CN201910514743.3A
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Chinese (zh)
Inventor
董怡
周敏之
池玉闽
贾利蓉
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Sichuan University
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Sichuan University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L15/00Egg products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/26Meat flavours
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Facilitate freeze-drying chicken crushed grain soup and preparation method thereof the invention discloses a kind of.The invention is made of chicken, egg liquid, water, wheat kernel rice, dehydration caraway, flour, edible salt, white pepper powder, monosodium glutamate, paste chicken essence according to certain weight proportion.The present invention is handled concentration crushed grain soup using Freeze Drying Technique, after crushed grain soup freezes through (- 35 DEG C, 6h) of pre-freeze, is put into freeze dryer and is dried according to its lyophilized technique curve, until moisture content is lower than 5%.Product facilitates freeze-drying chicken crushed grain soup, using Shandong Province's local characteristic cuisines --- and crushed grain soup is added chicken silk, in conjunction with the flavor of the thick and egg flower soup of congee, while reducing the loss of nutritional ingredient work in-process as prototype, also with the health-care effect of splendid strengthening spleen and nourishing stomach.In addition, application method of the invention is simple, opens bag and be subject to boiling water and brew 5 minutes, it can be served, and the shelf-life is longer, used as needed.

Description

It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof
Technical field
Facilitate freeze-drying chicken crushed grain soup and preparation method thereof the present invention relates to a kind of.
Background technique
Crushed grain, also known as " meat congee " are a kind of traditional famous-eat of Linyi, with a long history, the deep happiness by local people Love.As the representative of Shandong snack, crushed grain soup is mainly made of raw materials such as chicken silk, frangipanis, wheat kernel rice, and selected raw material all has Shandong local characteristic, taste is salty fresh pure, embodies the special favor of Shandong cuisine.
The fast pace of society is higher and higher for the diversity requirements of instant food, and instant noodles sluggish market facilitates egg flower The positive low-key of soup food is much more popular.Egg flower soup mellowness warm stomach, heat and salt content are lower, but compared to instant noodles, egg flower soup are facilitated to fill Famine is weaker.Crushed grain soup, which can be fabricated to, facilitates egg flower soup food, but its ingredient is more abundant, and soup matter is more thick, taste more alcohol It is thick.Compared to the mode that traditional stand is now sold, batch production processing does not need prolonged soup bottom tanning and processing technology more Cost can be greatly reduced in maturation;Crushed grain soup is fabricated to and facilitates egg flower soup food that taste deliciousness is made to be not required to limit stand in the morning, Whenever and wherever possible, experience giving off a strong fragrance.
Traditional crushed grain soup manufacture craft is many and diverse and on the market temporarily without prepackaged food, for convenient for edible, this product this product is with chicken Shredded meat, frangipanis, wheat kernel rice are primary raw material, and egg flower, wheat kernel and the chicken silk through stew in soy sauce are lyophilized into together with concentration original soup One entirety, to facilitate box to pack, brewed in hot water when eating is convenient and efficient.Crushed grain soup is full of nutrition, and taste is mellow, warp Technologic improvement breaches the problem difficult by propagation caused by complex process after being fabricated to instant food, has wide market empty Between.
Summary of the invention
Aiming at the problems existing in the prior art, the present invention provides a kind of production technology of fast food chicken crushed grain soup, the party The fast food crushed grain soup rich in nutrition content of method preparation, boiling water brew after five minutes that it can be served, and mouthfeel is thick, and taste is mellow.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
A kind of to facilitate freeze-drying chicken crushed grain soup, it is to be made of raw material from the following weight: 80-100 parts of chicken, egg liquid 400- 500 parts, it is 250-300 parts of water, 40-50 parts of wheat kernel rice, caraway 5-10 parts of dehydration, 100-200 parts of flour, 10-20 parts of edible salt, white 20-40 parts of pepper powder, 10-20 parts of monosodium glutamate, 100-200 parts of paste chicken essence;
Preferably, the above-mentioned freeze-drying chicken crushed grain soup that facilitates is to be made of raw material from the following weight: 100 parts of chicken, egg liquid 500 Part, 300 parts of water, 50 parts of wheat kernel rice, dehydration 10 parts of caraway, 150 parts of flour, 20 parts of edible salt, 30 parts of white pepper powder, monosodium glutamate 15 Part, 180 parts of paste chicken essence.
The above-mentioned preparation method for facilitating freeze-drying chicken crushed grain soup, it the following steps are included:
(1) concentration original soup production:
1. sauce makes: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool It is spare;
2. egg flower is processed: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking Broken shell, frenulum, membrane of yolk etc.;The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made;
3. original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly;
(2) wheat kernel makes:
1. wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected, Weed out remaining wheat shell, flowing water cleaning;
2. cooking: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, it is ripe Wheat kernel after system drains excessive moisture, and surface is dried up;
(3) chicken makes:
1. chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly Water rinsing removes watery blood, dirt, is cut into filament after draining;
2. the modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each 25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g), Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel 250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g);Spice and condiment wash removal of impurities with flowing water After matter, it is bundled into spice bag, condiment packet respectively with clean gauze;A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet;
3. stew in soy sauce: taking pot, thick gravy is added and boils to boiling, places into chicken silk, change and turn to be boiled with soft fire restriction and stop working after ten minutes, then soak Bubble can be pulled out for 30 minutes, drain away the water;
(4) production of block is lyophilized:
1. injection molding: equivalent concentration original soup being poured into the 5*3.2*4cm grid that single lattice capacity is 60 milliliters.Will dehydration caraway, Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet;
2. pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, library temperature is kept for -35 DEG C, pre-freeze 3-8h;
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains Expect that the moisture content of block is lower than 5 %;
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag;
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters In Bedpan;
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product Cake.
Application method of the invention is as follows: chicken crushed grain soup freeze-drying block being poured into and is facilitated in box, is brewed with 400-500mL boiling water It can be served after five minutes, and flavor is fine and smooth, and mouthfeel is full, can help, enhancing satiety edible with steamed bun piece, sesame seed cake or deep-fried twisted dough sticks etc..
The beneficial effects of the present invention are: the allegro modern life, the instant food of convenient and delicious is for welcomed by the people. The present invention is improved using traditional crushed grain soup as prototype by modernization industrial technology, save to the maximum extent the nutrition of egg flower soup at When dividing, and facilitating section, the completely new idea of modern people's dietary structure is catered to, being that the life of modern city house is exquisite " balances and seek The ultimate food of feeding, Science diet ".Often feeding crushed grain soup can keep fit and healthy, and have tonifying middle-Jiao and Qi, middle benefit gas yang-tonifying, invigorating the spleen to human body Nourishing the stomach, wind-damp dispelling, controls trusted subordinate's crymodynia, the effect of quenching one's thirst of ventilating at beautifying face and moistering lotion.Crushed grain soup heat is drunk, and giving off a strong fragrance assails the nostrils, and smell is tempting, especially Its morning drinks, and feels more dense;Noon drinks, and can whet the appetite, whet the appetite;The effect of drinking tranquilizing the mind at night.It is eaten after drinking, wine Awake nourishing the stomach gives you light comfortable feeling.
Compared with prior art, innovative point of the invention has the following advantages that.
The present invention is compared to health care crushed grain seasoning packet, advantage disclosed in Chinese patent (CN106387831A): 1. without It need to deploy, can directly boiling water be eaten after brewing with bone broth, it is more convenient, deliciousness can be enjoyed whenever and wherever possible;2. using cold Freeze dry technology, reduces the loss of nutritional ingredient work in-process, can preferably restore the mouthfeel and taste of crushed grain soup;3. by existing For industrial technology, traditional crushed grain soup is made as Leisure orchards instant food, solves traditional crushed grain soup complex manufacturing technology to a certain extent, Production Time is long and is difficult to the problem of saving for a long time, is the product of traditional handicraft Yu the ingenious combination of modern industry.
Specific embodiment
Embodiment 1
It is a kind of to facilitate freeze-drying chicken crushed grain soup, including following components: 80 parts of chicken, egg as a kind of implementation method of the invention 400 parts of liquid, 250 parts of water, 40 parts of wheat kernel rice, dehydration 5 parts of caraway, 100 parts of flour, 10 parts of edible salt, 20 parts of white pepper powder, monosodium glutamate 10 parts, 100 parts of paste chicken essence.
In the present invention, the above-mentioned method for facilitating freeze-drying chicken crushed grain soup is prepared, comprising the following steps:
(1) concentration original soup production:
1. sauce makes: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool It is spare;
2. egg flower is processed: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking Broken shell, frenulum, membrane of yolk etc.;The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made;
3. original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly;
(2) wheat kernel makes:
1. wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected, Weed out remaining wheat shell, flowing water cleaning;
2. cooking: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, it is ripe Wheat kernel after system drains excessive moisture, and surface is dried up;
(3) chicken makes:
1. chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly Water rinsing removes watery blood, dirt, is cut into filament after draining;
2. the modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each 25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g), Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel 250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g);Spice and condiment wash removal of impurities with flowing water After matter, it is bundled into spice bag, condiment packet respectively with clean gauze;A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet;
3. stew in soy sauce: taking pot, thick gravy is added and boils to boiling, places into chicken silk, change and turn to be boiled with soft fire restriction and stop working after ten minutes, then soak Bubble can be pulled out for 30 minutes, drain away the water;
(4) production of block is lyophilized
1. injection molding: equivalent concentration original soup being poured into the 5*3.2*4cm grid that single lattice capacity is 60 milliliters.Will dehydration caraway, Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet;
2. pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, library temperature is kept for -35 DEG C, pre-freeze 3-8h;
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains Expect that the moisture content of block is lower than 5 %;
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag;
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters In Bedpan;
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product Cake.
Embodiment 2
It is a kind of to facilitate freeze-drying chicken crushed grain soup, including following components: 100 parts of chicken, egg as preferred implementation method of the invention 500 parts of liquid, 300 parts of water, 50 parts of wheat kernel rice, dehydration 10 parts of caraway, 150 parts of flour, 20 parts of edible salt, 30 parts of white pepper powder, taste 15 parts, 180 parts of paste chicken essence of essence.
In the present invention, the above-mentioned method for facilitating freeze-drying chicken crushed grain soup is prepared, comprising the following steps:
(1) concentration original soup production:
Sauce production: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool It is spare;
Egg flower processing: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking Broken shell, frenulum, membrane of yolk etc.;The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made;
Original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly;
(2) wheat kernel makes:
Wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected, Weed out remaining wheat shell, flowing water cleaning;
Cook: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, Wheat kernel after shortening drains excessive moisture, and surface is dried up;
(3) chicken makes:
Chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly Water rinsing removes watery blood, dirt, is cut into filament after draining;
The modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each 25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g), Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel 250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g);Spice and condiment wash removal of impurities with flowing water After matter, it is bundled into spice bag, condiment packet respectively with clean gauze;A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet;
Stew in soy sauce: taking pot, and thick gravy is added and boils to boiling, places into chicken silk, changes and turns to be boiled with soft fire restriction and stop working after ten minutes, then Impregnating 30 minutes can pull out, drain away the water;
(4) production of block is lyophilized
Injection molding: equivalent concentration original soup are poured into the 5*3.2*4cm grid that single lattice capacity is 60 milliliters.Will dehydration caraway, Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet;
Pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, and library temperature is kept for -35 DEG C, pre-freeze 3-8h;
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains Expect that the moisture content of block is lower than 5 %;
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag;
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters In Bedpan;
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product Cake.
The above is a preferred embodiment of the present invention, it is noted that for those skilled in the art For, various improvements and modifications may be made without departing from the principle of the present invention, such as:
1. changing chicken into other meats: pork, beef, rabbit meat, the flesh of fish, mutton etc.;
2. changing wheat kernel into other cereal: rice, wheat, oat, corn, mung bean etc.;
3. changing caraway into other vegetables: green onion, mushroom, dried bamboo shoots, bean curd, carrot etc.;
These modifications and embellishments are also considered to be within the scope of the present invention.

Claims (2)

1. a kind of facilitate freeze-drying chicken crushed grain soup, which is characterized in that it is to be made of raw material from the following weight: chicken 80-100 Part, 400-500 parts of egg liquid, 250-300 parts of water, 40-50 parts of wheat kernel rice, dehydration caraway 5-10 parts, Self- raising flour 100-200 Part, 10-20 parts of edible salt, 20-40 parts of white pepper powder, 10-20 parts of monosodium glutamate, 100-200 parts of paste chicken essence.
2. chicken crushed grain soup and preparation method thereof is lyophilized in a kind of described in claim 1 facilitate, which is characterized in that it includes following step It is rapid:
(1) concentration original soup production:
Sauce production: by boiled, addition paste chicken perfume after material rate addition edible salt, white pepper powder, monosodium glutamate in water Then smart sufficiently dissolution is added Self- raising flour, continues Heat Gelatinization after flour dissolution, be concentrated into thick sauce shape to original soup, cool It is spare;
Egg flower processing: after the Fresh Egg of disinfection, decladding is uniformly accomplished fluently in eggbeater, being filtered, except in shell breaking Broken shell, frenulum, membrane of yolk etc.;The egg liquid accomplished fluently is slowly injected into the slightly boiled water that stirred, after egg liquid boils into egg flower It takes the dish out of the pot, egg flower is collected and is quickly cooled down with cold water immediately, that is, sheet egg flower is made;
Original soup production is concentrated: sauce and egg flower being mixed in 20:1 ratio, stirred evenly;
(2) wheat kernel makes:
Wheat kernel is checked and accepted and pretreatment: fresh full, the normal wheat kernel of flavor is selected, the fruit going rotten, damage by worms, drying up is rejected, Weed out remaining wheat shell, flowing water cleaning;
Cook: wheat kernel is boiled 20-30 minutes in boiling water, until it is shredded, brew time can be adjusted according to required softness, it is ripe Wheat kernel after system drains excessive moisture, and surface is dried up;
(3) chicken makes:
Chicken is checked and accepted and pretreatment: select satisfactory freezing chicken, flowing water thaws, repair allowance for bark, the impurity such as muscle, fat, clearly Water rinsing removes watery blood, dirt, is cut into filament after draining;
The modulation of thick gravy: halogen material formula is chicken 5kg, and spice 300g(illiciumverum, each 35g of cassia bark, Chinese prickly ash, white pepper grain are each 25g, each 20g of nutmeg, fennel seeds, tsaoko, each 10g of caraway seeds, the root of Dahurain angelica, galanga, spiceleaf, chilli 30g, dried waterlily leaf 50g), Condiment 650g(fresh ginger 150g, onion parts 250g, garlic clove, carrot each 100g, caraway root 50g), seasoning 1600g(bechamel 250g, cooking wine 200g, light soy sauce 300g, salt 600g, chickens' extract 100g, white sugar 150g);Spice and condiment wash removal of impurities with flowing water After matter, it is bundled into spice bag, condiment packet respectively with clean gauze;A stainless steel barrel is taken, injected clear water 25kg high fire is boiled, is put into Seasoning is added, up to thick gravy after middle small fire tanning 30 minutes in spice bag, condiment packet;
Stew in soy sauce: taking pot, and thick gravy is added and boils to boiling, places into chicken silk, changes and turns to be boiled with soft fire restriction and stop working after ten minutes, then soaks Bubble can be pulled out for 30 minutes, drain away the water;
(4) production of block is lyophilized:
Injection molding: equivalent concentration original soup, which are poured into single lattice capacity, is in 60 milliliters of 5*3.2*4cm grid, will dehydration caraway, Cooked wheat kernel and stew in soy sauce chicken silk is put on the grid of pallet;
Pre-freeze: pallet being put into freezing chamber and carries out pre-freeze, and library temperature is kept for -35 DEG C, pre-freeze 3-8h;
3. freeze-drying: pallet is put into drying in freeze dryer, half an hour starts condenser system before feeding, it is allowed to run well, substance The temperature of circulating refrigerant reaches -40 DEG C hereinafter, open vacuum pump group, vacuumizes and reaches 30Pa and hold hereinafter, beginning to warm up 98-85 DEG C Continuous 6 hours, 85-70 DEG C continued 12 hours, 70-50 DEG C continue 8 hours after pallet removed into freeze dryer, dry to complete, gains Expect that the moisture content of block is lower than 5 %;
4. demoulding, packaging: whole freeze-drying block being removed from the molds, is vacuum-packed using 9*13cm aluminium foil bag;
5. mounted box, sealing: block is integrally lyophilized in a lattice and disposable tableware is encapsulated in 12 ounces of sides that a capacity is 360 milliliters In Bedpan;
6. examining: checking product items physical and chemical index, outer packing and vanning can be carried out after qualified to get the freeze-drying chicken crushed grain of finished product Cake.
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