CN111011795A - Medicated diet chicken soup product and processing method thereof - Google Patents
Medicated diet chicken soup product and processing method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The invention discloses a processing method of a medicated chicken soup product, which comprises the following steps: filling Chinese medicinal leaching liquor prepared from medicinal and edible Chinese medicinal materials as raw materials, chicken soup refined from chicken bone as raw material, and chicken after pre-preparation and dicing in proportion, and sterilizing to obtain the final product; the method for refining the chicken soup comprises the steps of blanching the cleaned chicken skeleton, sequentially carrying out overheating treatment for 5-10min and 10-15min under the steam of 160-180 ℃ and 120-160 ℃, then adding 3-6 times of water and 1-5 wt% of seasoning, refining for 30-60min at 100-120 ℃, and carrying out solid-liquid separation to obtain the chicken soup. The medicinal diet chicken soup can prepared by the method has the advantages of clear and thick soup of the chicken soup part, fragrant and crisp meat of the solid part, rich nutrition, obvious effect, unique flavor and good palatability, is suitable for health-preserving people for supplementing qi and invigorating yang, nourishing blood and tonifying deficiency, nourishing heart and soothing nerves, and can be used for industrially processing medicinal diet chicken soup.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a medicated diet chicken soup product and a processing method thereof.
Background
The chicken soup is nutritious and delicious, and has high medicinal value. After years of research and investigation, the world health organization recommends that the best soup in the food is chicken soup. The traditional Chinese medicine theory considers that the chicken has the effects of warming the middle-jiao and replenishing qi, tonifying deficiency and replenishing essence, benefiting five internal organs, strengthening the spleen and stomach and strengthening muscles and bones, and the chicken soup decocted by the chicken is the essence of the chicken soup. With the research on the chicken soup in medicine and nutriology, the chicken soup also has the effects of promoting the lactation of lying-in women, relieving cold symptoms, providing intestinal nutrition, improving immunity, treating depression and the like.
The chicken soup prepared by combining other edible Chinese herbal medicines with nourishing effect and chicken has more outstanding nutritive value and health care value, and for example, the cordyceps chicken soup, the ginseng black-bone chicken soup, the mushroom chicken soup, the ganoderma chicken soup and the like are superior products for nourishing.
The related chicken soup products in the market are mostly processed in workshop mode at present, are eaten at present, have long stewing time, low standardization degree, unstable quality, low safety control level, low industrialization level and the like, seriously restrict the industrial development of medicated chicken soup, and are difficult to meet the requirements of consumers on healthy, nutritional, delicious, safe and convenient medicated food.
So far, reports about medicated chicken soup products and industrial processing methods thereof are not seen.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a medicated chicken soup product and a processing method thereof, which can realize the industrial processing of the medicated chicken soup, have rich nutrition, obvious effect, unique flavor and good palatability, and meet the requirements of health-preserving people on tonifying qi and invigorating yang, nourishing blood and tonifying deficiency, and nourishing heart and tranquilizing mind.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of a medicated chicken soup product comprises the following steps: filling Chinese medicinal leaching liquor prepared from medicinal and edible Chinese medicinal materials as raw materials, chicken soup refined from chicken bone as raw material, and chicken after pre-preparation and dicing in proportion, and sterilizing to obtain the final product;
wherein the refining method of the chicken soup comprises the steps of adding 3-6 times of water by weight and 1-5% of seasoning by weight of the chicken skeleton into the chicken skeleton, refining for 30-60min at the temperature of 100-.
In the technical scheme, the seasoning is prepared from the following raw materials in parts by weight: 3-5 parts of ginger slices, 3-5 parts of onion sections, 0.5-2 parts of Chinese dates, 1-3 parts of lily, 1-3 parts of hawthorn, 0.5-2 parts of longan and 0.5-1 part of salt.
Wherein: ginger slices and onion sections can be deodorized, Chinese dates, longan and lily are used for adjusting sweet taste, hawthorn is used for adjusting sour taste, and salt is used for adjusting salty taste; the components have the function of harmonizing the flavor, so that the product has a lingering taste and is rich in layering.
In the technical scheme, the refining method of the chicken soup further comprises the steps of adding the cleaned chicken skeleton into 1-2 times of boiled water by weight before adding water for refining, dropwise adding cooking wine accounting for 1-2% of the weight of the chicken skeleton, blanching for 5-10min to remove fishy smell and oil, and then carrying out overheating treatment on the blanched chicken skeleton under the steam of 160-180 ℃ and 120-160 ℃ for 5-10min and 10-15 min.
Specifically, the blanched chicken skeleton is subjected to overheating treatment under steam to melt and separate out grease, and partial grease is removed; hardening the surface tissue of the skeleton, and preventing a large amount of scraps from entering the soup in the subsequent boiling process; the Maillard reaction is generated after the treatment at higher temperature, so that fragrant substances are generated, and the flavor quality of the product is improved.
Further, in the technical scheme, the chicken pre-preparation and cutting method comprises the steps of removing heads, tails and claws of the chicken, cleaning the chicken, adding the chicken into boiled water with the weight 1-2 times of that of the chicken, adding cooking wine, shallots and gingers, blanching for 5-10min, taking out the chicken, putting the chicken into water with the temperature of 0-4 ℃, rapidly cooling the chicken to the temperature lower than 10 ℃, and cutting the chicken into 10-15g of chicken blocks.
Particularly, the quick cooling of the blanched chicken can effectively improve the crisp and tender characteristics of the meat.
Wherein the addition amounts of the cooking wine, the scallion and the ginger are respectively 2-3%, 2-5% and 2-5% of the weight of the chicken with white stripes.
Still further, in the above technical scheme, the leaching temperature and leaching time of the Chinese medicinal leaching liquor are 95-105 ℃ and 30-60min, respectively.
Specifically, in the technical scheme, the traditional Chinese medicinal materials comprise the following raw materials in parts by weight: 5-7 parts of astragalus membranaceus, 3-5 parts of codonopsis pilosula, 2-5 parts of angelica sinensis, 5-7 parts of gastrodia elata and 1-3 parts of wolfberry.
Specifically, in the above technical scheme, the leaching method of the Chinese medicinal leaching liquor comprises mixing the Chinese medicinal materials with 5-7 times of water by weight, heating for leaching, and separating pulp and residue to obtain the Chinese medicinal leaching liquor.
Still further, in the above technical scheme, the filling proportion of the traditional Chinese medicine leaching liquor, the chicken soup and the chicken is 10-20 g: 55-75 g: 15-25 g.
Still further, in the above technical solution, the sterilization is a four-step mild gradient sterilization, which comprises sequentially sterilizing at 100-.
On the other hand, the invention also provides a medicated chicken soup product prepared by the processing method.
Specifically, the medicated chicken soup product also comprises a self-heating element added on the outer package of the medicated chicken soup product, wherein the self-heating element is of an aluminum water type or a magnesium iron type.
The invention has the advantages that:
(1) the method provided by the invention adopts a blanching-steaming-boiling method, and the refined chicken soup can effectively remove fishy smell substances and peculiar smell, reduce the generation of fragments, improve the Maillard fragrance of the product, reduce the liquid-phase oil-phase separation state in the sterilized product and improve the sensory presentation of the product;
(2) the method provided by the invention adopts the methods of short-time precooking and rapid cooling, so that the refined chicken can effectively reduce the propagation of microorganisms and improve the food safety; the water content of the chicken can be locked, and the crispness and tenderness of the chicken are improved;
(3) the invention adopts medicinal and edible materials such as astragalus, codonopsis pilosula, angelica, gastrodia elata, medlar, Chinese date, longan and the like with the effects of strengthening the middle-jiao and replenishing qi, nourishing blood and soothing the nerves, nourishing the liver and improving eyesight and resisting fatigue, and applies modern processing technologies and equipment means such as medicinal material closed extraction, chicken soup intensive cooking, chicken meat prefabrication fishy smell removal, modulation sterilization packaging and the like to realize the industrial processing of medicinal and edible chicken soup.
Drawings
FIG. 1 is a process flow chart of a processing method of a medicated chicken soup product in the embodiment of the invention.
Detailed Description
The following detailed description of embodiments of the present invention is provided in connection with the accompanying drawings and examples. The following examples are intended to illustrate the present invention, but not to limit the scope of the invention, which is defined by the claims.
Unless otherwise specified, the test reagents and materials used in the examples of the present invention are commercially available.
Unless otherwise specified, the technical means used in the examples of the present invention are conventional means well known to those skilled in the art.
Example 1 processing method of a medicated chicken soup product
(1) Raw materials
(2) Preparation method
As shown in fig. 1, the method specifically comprises the following steps:
s1, and processing and extracting medicinal materials
Accurately weighing materials such as radix astragali, radix Codonopsis, radix Angelicae sinensis, rhizoma Gastrodiae, and fructus Lycii, cleaning with water, taking out, and draining. Adding 5-7 times of water into warm-pressing leaching tank, adding the medicinal materials, heating to 95-105 deg.C, and leaching for 30-60 min. And filtering the leaching liquor to realize pulp-residue separation, and conveying the extracting liquor to a blending and filling workshop through a pipeline.
S2 refining chicken soup with chicken skeleton material water
Boiling clear water 1-2 times of the chicken skeleton, placing into the cleaned chicken skeleton, adding cooking wine 1-2% of the weight of the chicken skeleton, blanching for 5-10min, and removing fishy smell and oil; then, the blanched chicken skeleton is respectively subjected to heat treatment for 5min and 15min under the steam of 160-180 ℃ and 120-160 ℃.
Refining the feed water by adopting a warm-pressing leaching tank according to the weight ratio of chicken skeleton water to 1: 4.5, adding water, putting the chicken skeleton, and adding ginger slices, onion sections, Chinese dates, lily, hawthorn, longan, salt and other seasoning materials. The temperature of the leaching tank is raised to 100 ℃ and 115 ℃, and refining is carried out for 30-60 min. The leaching liquor is filtered to realize the separation of pulp and slag, the chicken soup is conveyed to a blending and filling workshop through a pipeline, and the slag can be used as feed.
S3, pre-preparing chicken meat to remove fishy smell
Removing head, tail and claw of the chicken, cleaning, placing in 1-2 times of boiling water, adding cooking wine (2-3% of chicken weight), herba Alii Fistulosi (2-5% of chicken weight), rhizoma Zingiberis recens (2-5% of chicken weight), and blanching for 5-10 min. Taking out the chicken body, putting into 0-4 deg.C water, rapidly cooling to below 10 deg.C, and cutting into 10-15g chicken blocks with a dicer; and (5) transporting to a filling workshop for later use.
S4, blending and filling
A solid-liquid separation echelon filling method is adopted, and the chicken blocks are automatically and quantitatively weighed by a multi-head automatic quantitative scale and are filled into a tinplate bag type soft packaging container. The chicken block containing package sequentially passes through a special quantitative filling port connected with a chicken soup conveying pipeline and a special quantitative filling port connected with a medicinal material leaching liquor conveying pipeline, and then the chicken soup and the medicinal liquor are quantitatively filled in sequence. Packaging and sealing. The proportion of the packaged contents is as follows: chicken nuggets: 15 to 25 percent; chicken soup: 55 to 75 percent; and (3) medicinal juice: 10 to 20 percent.
S5, decocting and sterilizing
In order to achieve normal-temperature long shelf life storage of the packaged product, a pulse variable-temperature sterilization pot is required to perform four-stage mild gradient sterilization, and the sterilization conditions are as follows: 100 ℃ and 105 ℃ for 5-10 min; 108-; 115 ℃ and 118 ℃ for 10-15 min; at 121 ℃ for 3-5min at 120 ℃. After sterilization, the product reaches a sterile state, and the efficacy, flavor and texture are kept well.
S6 self-heating kit
The product is provided with 30-50 aluminum water type or magnesium iron type self-heating devices, can be heated outdoors without open fire, and provides hot food guarantee for consumers.
The free amino acid content in the medicated chicken soup product is about 109mg/100mL, the total nitrogen content is up to about 1320mg/100mL, the chicken soup is fresh and fragrant, the chicken is fresh, tender and tasty, instantly melted in the mouth, and the taste is sweet, sour, fresh, salty and harmonious, which is beneficial to the absorption of human body; the Chinese herbal medicine in the soup has strong fragrance, contains 25% of solid matters and is rich in nutrition; the medicated diet chicken soup combines the effects of chicken soup and Chinese herbal medicines, thus having the effects of refreshing and nourishing brain, and being a convenient health soup.
The finished soup after sterilization meets the commercial aseptic requirement, and the storage period can reach 24 months; can be heated outdoors without open fire, and provides hot food guarantee for consumers.
Example 2 processing method of medicated chicken soup product
(1) Raw materials
(2) Preparation method
As shown in fig. 1, the method specifically comprises the following steps:
s1, and processing and extracting medicinal materials
Accurately weighing materials such as radix astragali, radix Codonopsis, radix Angelicae sinensis, rhizoma Gastrodiae, and fructus Lycii, cleaning with water, taking out, and draining. Adding 5-7 times of water into warm-pressing leaching tank, adding the medicinal materials, heating to 95-105 deg.C, and leaching for 30-60 min. And filtering the leaching liquor to realize pulp-residue separation, and conveying the extracting liquor to a blending and filling workshop through a pipeline.
S2 refining chicken soup with chicken skeleton material water
Boiling clear water 1-2 times of the chicken skeleton, placing into the cleaned chicken skeleton, adding cooking wine (1-2% of the weight of the skeleton), blanching for 5-10min, and removing fishy smell and oil; then, the blanched chicken skeleton is respectively subjected to heat treatment for 10min and 10min under the steam of 160-180 ℃ and 120-160 ℃.
Refining the feed water by adopting a warm-pressing leaching tank according to the weight ratio of chicken skeleton water to 1: 4.2 adding water, placing into chicken skeleton, adding flavoring materials such as ginger slices, onion sections, Chinese dates, lily, hawthorn, longan, salt and the like. The temperature of the leaching tank is raised to 100 ℃ and 115 ℃, and refining is carried out for 30-60 min. Filtering the extract to separate pulp from residue, and conveying the chicken soup to a blending and filling workshop through a pipeline; the residue can be used as feed.
S3, pre-preparing chicken meat to remove fishy smell
Removing head, tail and claw of the chicken, cleaning, placing in 1-2 times of boiling water, adding cooking wine (2-3% of chicken weight), herba Alii Fistulosi (2-5% of chicken weight), rhizoma Zingiberis recens (2-5% of chicken weight), and blanching for 5-10 min. Taking out the chicken body, putting into 0-4 deg.C water, rapidly cooling to below 10 deg.C, and cutting into 10-15g chicken blocks with a dicer; and (5) transporting to a filling workshop for later use.
S4, blending and filling
A solid-liquid separation echelon filling method is adopted, and the chicken blocks are automatically and quantitatively weighed by a multi-head automatic quantitative scale and are filled into a tinplate bag type soft packaging container. The chicken block containing package sequentially passes through a special quantitative filling port connected with a chicken soup conveying pipeline and a special quantitative filling port connected with a medicinal material leaching liquor conveying pipeline, and then the chicken soup and the medicinal liquor are quantitatively filled in sequence. Packaging and sealing. The proportion of the packaged contents is as follows: chicken nuggets: 15 to 25 percent; chicken soup: 55 to 75 percent; and (3) medicinal juice: 10 to 20 percent.
S5, decocting and sterilizing
In order to achieve normal-temperature long shelf life storage of the packaged product, a pulse variable-temperature sterilization pot is required to perform four-stage mild gradient sterilization, and the sterilization conditions are as follows: 100 ℃ and 105 ℃ for 5-10 min; 108-; 115 ℃ and 118 ℃ for 10-15 min; at 121 ℃ for 3-5min at 120 ℃. After sterilization, the product reaches a sterile state, and the efficacy, flavor and texture are kept well.
S6 self-heating kit
The product is provided with 30-50 aluminum water type or magnesium iron type self-heating devices, can be heated outdoors without open fire, and provides hot food guarantee for consumers.
The free amino acid content in the medicated chicken soup product is about 100mg/100mL, the total nitrogen content is as high as about 1200mg/100mL, the chicken soup is fresh and fragrant, the chicken is fresh, tender and tasty, instantly melted in the mouth, and the taste is sweet, sour, fresh, salty and harmonious, and is beneficial to absorption by a human body; the Chinese herbal medicine in the soup has strong fragrance, contains 20% of solid matters and is rich in nutrition; the medicated diet chicken soup combines the effects of chicken soup and Chinese herbal medicines, thus having the effects of refreshing and nourishing brain, and being a convenient health soup.
The finished soup after sterilization meets the commercial aseptic requirement, and the storage period can reach 24 months; can be heated outdoors without open fire, and provides hot food guarantee for consumers.
Comparative example 1
The method of the comparative example is similar to that of the example 1, the formula of the raw materials is the same as that of the example 1, and the difference is only that the method for refining the chicken soup is a conventional process in the field, namely, the chicken skeleton is adopted for cleaning → blanching → stewing → taking the soup, and the soup is packaged with the chicken pieces and the soup according to the proportion to obtain the finished product.
The free amino acid content in the medicated chicken soup product is about 60mg/100mL, the total nitrogen content can reach about 520mg/100mL, the chicken soup is mild in taste, and the chicken is crisp, tender and smooth and is beneficial to absorption by human bodies; the Chinese herbal medicine in the soup has strong fragrance, contains 17% of solid matters and is rich in nutrition; the medicated diet chicken soup combines the effects of chicken soup and Chinese herbal medicines, thus having the effects of refreshing and nourishing brain, and being a convenient health soup.
Comparative example 2
The method of the comparative example is similar to the example, the formula of the raw materials is the same as that of the example 1, and the difference is only that the chicken prefabrication method is a conventional process in the field, namely chicken cleaning → stewing → edible part taking and packaging with chicken soup and medicine juice according to the proportion to obtain the finished product.
The free amino acid content in the medicated chicken soup product is about 70mg/100mL, the total nitrogen content can reach about 580mg/100mL, the chicken soup is fresh and fragrant, the chicken taste is slightly more delicious, and the absorption by human body is facilitated; the Chinese herbal medicine in the soup has strong fragrance, contains 18% of solid matters and is rich in nutrition; the medicated diet chicken soup combines the effects of chicken soup and Chinese herbal medicines, thus having the effects of refreshing and nourishing brain, and being a convenient health soup.
Comparative example 3
The invention adopts a common workshop type processing method of medicinal diet chicken soup, the formula of the raw materials is the same as that of the example 1, and the process of medicinal material cleaning → chicken cleaning → mixing → stewing → finished product is specifically adopted.
The free amino acid content of the stewed chicken soup product is about 50mg/100mL, the total nitrogen content can reach about 450mg/100mL, the chicken soup is fresh and fragrant, the meat quality of chicken is dry, the medicine fragrance is heavier, and the chicken soup is beneficial to absorption by a human body; the Chinese herbal medicine in the soup has strong fragrance, contains 15% of solid matters and is rich in nutrition; the medicated diet chicken soup combines the effects of chicken soup and Chinese herbal medicines, thus having the effects of refreshing and nourishing brain, and being a convenient health soup.
Finally, the above is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A processing method of a medicated chicken soup product is characterized by comprising the following steps:
filling Chinese medicinal leaching liquor prepared from medicinal and edible Chinese medicinal materials as raw materials, chicken soup refined from chicken bone as raw material, and chicken after pre-preparation and dicing in proportion, and sterilizing to obtain the final product;
wherein the refining method of the chicken soup comprises the steps of adding 3-6 times of water by weight and 1-5% of seasoning by weight of the chicken skeleton into the chicken skeleton, refining for 30-60min at the temperature of 100-.
2. The processing method according to claim 1,
the seasoning is prepared from the following raw materials in parts by weight: 3-5 parts of ginger slices, 3-5 parts of onion sections, 0.5-2 parts of Chinese dates, 1-3 parts of lily, 1-3 parts of hawthorn, 0.5-2 parts of longan and 0.5-1 part of salt;
and/or before adding water for refining, adding the cleaned chicken skeleton into 1-2 times of boiled water by weight, adding cooking wine accounting for 1-2% of the weight of the chicken skeleton, blanching for 5-10min for removing fishy smell and oil, and then treating the blanched chicken skeleton under superheated steam at 160-180 ℃ and 120-160 ℃ for 5-10min and 10-15 min.
3. The processing method according to claim 1 or 2, wherein the chicken is prepared by removing heads, tails and claws of the chicken, cleaning, adding into 1-2 times of boiled water, adding cooking wine, shallot and ginger, blanching for 5-10min, taking out, placing into 0-4 deg.C water, rapidly cooling to below 10 deg.C, and cutting into 10-15g chicken pieces;
wherein the addition amounts of the cooking wine, the scallion and the ginger are respectively 2-3%, 2-5% and 2-5% of the weight of the chicken with white stripes.
4. The process of any one of claims 1 to 3, wherein the leaching temperature and time of the Chinese medicinal leach liquor are 95-105 ℃ and 30-60min, respectively.
5. The processing method according to claim 4,
the traditional Chinese medicine comprises the following raw materials in parts by weight: 5-7 parts of astragalus membranaceus, 3-5 parts of codonopsis pilosula, 2-5 parts of angelica sinensis, 5-7 parts of gastrodia elata and 1-3 parts of wolfberry;
and/or the leaching method of the traditional Chinese medicine leaching liquor comprises the steps of mixing the traditional Chinese medicine with water of which the weight is 5-7 times that of the traditional Chinese medicine, heating for leaching, and separating pulp and residues to obtain the traditional Chinese medicine leaching liquor.
6. The processing method according to any one of claims 1 to 5, wherein the filling ratio of the Chinese medicinal leach liquor, the chicken soup and the chicken is 10 to 20 g: 55-75 g: 15-25 g.
7. The process as claimed in any one of claims 1 to 6, wherein the sterilization is a four-step mild gradient sterilization comprising sequentially sterilization at 105 ℃ and 100 ℃ for 5-10min, sterilization at 112 ℃ and 108 ℃ for 15-25min, sterilization at 118 ℃ and 115 ℃ for 10-15min, and sterilization at 121 ℃ and 120 ℃ for 3-5 min.
8. The chicken soup product prepared by the processing method of any one of claims 1 to 7.
9. The medicated chicken soup product of claim 8, further comprising a self-heating element added on the outer package of the medicated chicken soup product, wherein the self-heating element is of an aluminum water type or a magnesium iron type.
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