CN111657465A - Low-fat nourishing health-preserving chicken soup and preparation method thereof - Google Patents
Low-fat nourishing health-preserving chicken soup and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
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- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention relates to the field of hot processed foods and discloses low-fat nourishing and health preserving chicken soup and a preparation method thereof.
Description
Technical Field
The invention relates to the field of thermally processed foods, in particular to low-fat nourishing and health-preserving chicken soup and a preparation method thereof.
Background
The chicken soup is a traditional soup dish, the making raw materials mainly comprise chicken, water, seasonings and the like, the chicken soup with delicious taste, particularly the old hen soup, is well known, and can play a role in relieving cold symptoms and improving the immune function of a human body.
As the main raw materials of the chicken soup, the oil content in the broiler is high, and the oil mainly comprises solid chicken oil fat around internal organs of the broiler, fat carried in chicken skin tissues, subcutaneous fat, fat carried in chicken fascia tissues and fat attached to chicken blood vessels. The amount of edible fat is different for different crowds, the amount of fat intake needs to be controlled for children, old people, hyperlipidemia people and people with fat reduction requirements, and the selection of the chicken soup with different fat amounts is more critical when the edible chicken soup is invigorated.
In response to the requirement of low oil intake, the solid chicken oil fat around the internal viscera of the broiler is directly removed, the chicken skin and the subcutaneous fat are directly torn off and then heated and cooked in the preparation process of the chicken soup, so that the cooking process is prolonged, the floating oil is repeatedly skimmed and cooked in the cooking process, and the aim of reducing the oil content in the chicken soup is further fulfilled.
In the actual production process, the chicken skin is removed, so that the chicken is directly contacted with water, the heating speed is high, and meanwhile, the water loss of the chicken is accelerated due to the high salinity of the chicken soup. Compared with whole chicken with skin, the chicken quickly shrinks and hardens in the cooking process, has dry and hard meat quality, dry taste and difficult stewing, and reduces the overall quality of chicken soup.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the invention is to provide the low-fat nourishing and health-preserving chicken soup which is delicious in taste, mild in nature and taste, and nourishing and health-preserving.
Aiming at the defects in the prior art, the second purpose of the invention is to provide a preparation method of low-fat nourishing and health-preserving chicken soup, which is low in fat content of the produced chicken soup, ensures that chicken is tasty enough and tender, tastes delicious, and avoids the problem that the chicken is hot due to cooking by the existing low-fat chicken soup.
The above object of the present invention is achieved by the following technical solutions:
a low-fat nourishing health-preserving chicken soup is prepared from the following raw materials in parts by weight:
50 parts of broiler chicken;
0.5-0.8 parts of ginger;
0.8-1.1 parts of cooking wine;
0.3-0.45 parts of white sugar;
0.4-0.6 parts of tricholoma matsutake;
0.5-0.8 parts of toadstool;
0.03-0.06 part of pepper;
0.05-0.1 part of aniseed.
By adopting the technical scheme, the tricholoma matsutake and the toadstool are added, so that the delicate flavor of the chicken soup is improved, the nature and the taste are mild, and the nourishing and health preserving effects are realized.
The second aim of the invention is realized by the following technical scheme:
a preparation method of low-fat nourishing health-preserving chicken soup comprises the following steps,
s1: taking out the white broiler chicken without internal organs, removing the lung esophagus trachea, and cleaning for later use;
s2: removing the skin and subcutaneous fat of the white broiler chicken to obtain a naked chicken;
s3: the method comprises the following steps of (1) carrying out flowing soaking on the naked chicken by using liquor with the mass fraction of 20-32 wt% of ethanol for 1 h;
s4: taking out the cleaned naked chicken, draining off the liquid flowing on the surface, coating rice flour, and heating in a steaming furnace at 110-120 ℃ for 5-6 min;
s5: taking out the heated naked chicken, quickly cooling to 30-40 ℃, and cutting into 30-35g chicken cubes with uniform size;
s6: adding a certain amount of base oil into a pan, heating to about 150 deg.C, adding sliced ginger, parching for 1min, adding white sugar and cooking wine, parching for 3min, and adding soup stock and water;
s7: adding Tricholoma matsutake, Morchella esculenta, fructus Zanthoxyli and fructus Anisi Stellati, boiling with strong fire, removing blood foam, and stewing with slow fire for 30 min;
s8: taking out chicken and other ingredients, filtering soup, and rapidly cooling;
s9: selecting the ingredients in the chicken, and cooling for later use;
s10: subpackaging according to the proportion, wherein each bag contains 230g of chicken nuggets, 3 roots of tricholoma matsutake and 700g of soup;
s11: and packaging the packaged product for storage.
By adopting the technical scheme, the method comprises the steps of removing the skin of the broiler chicken, removing subcutaneous fat, reducing the total fat in the broiler chicken, soaking the surface of the naked chicken in a flowing wine, and permeating fascia on the surface of the naked chicken with alcohol to denature and inactivate protein in the fascia, shrink the fascia and reduce the water permeability of the fascia;
coating the flowing and soaked bare chicken with rice flour for heating, wherein the fascia which is contracted and compacted in the heating process prevents the water in the chicken from losing to the outside, and protects the water and the delicate flavor components of the chicken;
meanwhile, a steaming furnace is selected for steaming and heating, so that the water loss of chicken is reduced;
in the cooking process, the rice flour applied to the surface of the naked chicken absorbs water of the chicken meat penetrating through fascia, water condensed by steam in the steam oven and grease leaked from the surface of the naked chicken after being heated, so that a pasty film layer is formed on the surface of the naked chicken, the water loss leaked from the surface of the naked chicken is reduced, the seepage of water and delicate flavor components of the chicken is further prevented, the pasty film layer can be washed in the subsequent steps, and the grease is removed together;
the obtained naked chicken is cut into blocks to obtain chicken cubes, the loss of water and delicious substances in the chicken is less, the initial heating and cooking are carried out, the subsequent heating and cooking time is short, the loss of water and delicious substances in the chicken in the subsequent steps is reduced, the obtained chicken soup is good in health and nourishing, the oil content is less, and meanwhile, the tenderness and smoothness of the chicken are guaranteed, and the taste is delicious.
The present invention in a preferred example may be further configured to: the soup stock used in S6 is prepared from the following raw materials in parts by weight,
100 parts of water;
8-11 parts of chicken bones;
6-7 parts of pig cartilage;
1.2-2.5 parts of fresh hawthorn flower;
1.2-2.5 parts of dried orange peel.
By adopting the technical scheme, the chicken bones and the pig cartilage are added to decoct the stock, so that the delicate flavor of the chicken soup and the color of the soup are improved, and no pigment is used; meanwhile, fresh hawthorn flowers and dried orange peel are added, so that the sticky feeling of soup water caused by release of bone collagen in the boiling process of chicken bones and pig cartilage in the soup stock is relieved.
The present invention in a preferred example may be further configured to: s7 the decoction is filtered to remove bone residue before use.
Through adopting above-mentioned technical scheme, get rid of chicken bone and pig cartilage and produce the fine crushing bone sediment, improve finished product chicken soup taste looks, especially pig cartilage produces the fine crushing bone sediment, avoids finished product chicken soup bottom deposit white powder and influences the user taste and experience.
The present invention in a preferred example may be further configured to: the temperature of the wine liquid is 40-45 ℃.
By adopting the technical scheme, the fascia contraction on the surface of the naked chicken can be accelerated by matching warm wine liquid with long-time flowing soaking, the pollution to the workshop environment caused by a large amount of ethanol volatilized due to overhigh temperature is avoided, and when the temperature is overhigh, a large amount of ethanol penetrates through the fascia on the surface of the naked chicken and goes deep into the chicken inside the naked chicken, so that the obtained chicken is subjected to firewood fermentation.
The present invention in a preferred example may be further configured to: the wine also contains 0.5-1.2 wt% of sodium alginate.
By adopting the technical scheme, the sodium alginate is added into the wine to adjust the consistency of the wine, so that the viscosity of the wine is increased, the flowing speed of the wine is slowed down, the adjustment is more convenient, and meanwhile, the volatilization speed of the ethanol is further reduced due to the flowing speed reduction and the thickening of the wine, thereby avoiding the pollution of the ethanol evaporation to the workshop environment and reducing the cost.
Meanwhile, when the addition amount of the sodium alginate solution is increased to reach 0.5-1.2 wt% of the liquor, the adhesion of the liquor to the surface of the naked chicken and the fluidity of the liquor are balanced; the flowing wine stays on the surface of the naked chicken for a relative time, so that fascia on the surface of the naked chicken is fully contacted with ethanol within 1 hour, and the influence of excessive ethanol penetrating into the chicken on the taste after subsequent processing is avoided.
The present invention in a preferred example may be further configured to: the prepared liquor is pumped out of the soaking pool from one side of the soaking pool and is circularly conveyed back to the soaking pool from the other side, and the flowing circulation of the prepared liquor is kept.
By adopting the technical scheme, the wine is prepared circularly, the mixing uniformity of the prepared wine in the soaking pool is improved, and the soaking effect of the prepared wine is improved.
The present invention in a preferred example may be further configured to: and filtering the prepared liquor to remove solids, and circularly conveying the liquor back to the soaking pool.
By adopting the technical scheme, skin, meat, scraps, fat particles and the like which fall off in the soaking process of the naked chicken are removed, and the cleanness of the prepared liquor is ensured.
In conclusion, the invention has the following beneficial effects:
1. the tricholoma matsutake and the toadstool are added into the chicken soup, so that the delicate flavor of the chicken soup is improved, the nature and the taste are mild, and the nourishing and health preserving effects are realized;
2. by the liquor preparation pretreatment and the steaming and preheating after the rice flour is coated, the loss of delicate flavor substances and water in the chicken is reduced as much as possible in the production and processing, the phenomena of chicken firewood generation and insufficient chicken taste in the chicken soup processing process after the chicken is peeled are reduced, the tenderness of the chicken is kept, the taste of the chicken is improved, and the appearance of the finished chicken soup chicken nuggets is kept clean.
Detailed Description
In the case of the example 1, the following examples are given,
a low-fat nourishing health-preserving chicken soup is prepared from the following raw materials in parts by weight: 50 parts of broiler chicken, 0.5 part of ginger, 0.8 part of cooking wine, 0.3 part of white sugar, 0.4 part of tricholoma matsutake, 0.5 part of toadstool, 0.03 part of pepper and 0.05 part of aniseed.
The nourishing health-preserving chicken soup is produced according to the following steps
S1: taking out the white broiler chicken without internal organs, removing the lung esophagus trachea, and cleaning for later use;
s2: removing the skin and subcutaneous fat of the white broiler chicken to obtain naked chicken, and draining surface water, wherein the weight of the naked chicken is one per 50 kg;
s3: lifting the naked chicken and putting the naked chicken into a soaking pool, soaking the naked chicken by using prepared liquor, wherein the prepared liquor contains 1 wt% of sodium alginate, 30 wt% of ethanol, the balance of water, a small amount of juice exuded by the naked chicken and fallen scraps, the prepared liquor is pumped out of the soaking pool from one side of the soaking pool, solids are removed by filtering, the prepared liquor is circularly conveyed back to the soaking pool from the other side, the flow circulation of the prepared liquor is kept, and the soaking time is 1 h;
s4: taking out the cleaned chicken, draining off the liquid on the surface, spreading rice flour, covering the inner and outer side surfaces of the chicken until the surface is not sticky, and heating in a steaming furnace at 120 deg.C for 5 min;
s5: taking out the heated naked chicken, rapidly cooling to 30 ℃ by cold air blowing, cutting into chicken squares with uniform size, controlling the weight of the chicken squares to be 30-35g according to the quality fluctuation change of the chicken squares at the chicken squares, and taking one chicken square prepared from each part (50kg) of the naked chicken as one part;
s6: adding 0.3kg of oil into the base oil according to each part of chicken dice, heating to 150 deg.C, adding 0.5kg of sliced ginger, parching for 1min, adding 0.3kg of white sugar and 0.8kg of cooking wine, parching for 3min, adding soup-stock to submerge the chicken dice, wherein the amount of soup-stock is 70kg,
wherein the soup stock comprises 100 parts of water; 20 parts of chicken bones; 6 parts of pig cartilage; 2 parts of fresh hawthorn flower; decocting 2 parts of dried orange peel for 3 hours;
s7: adding Tricholoma matsutake 0.4kg, Morchella esculenta 0.5kg, fructus Zanthoxyli 0.03kg, and fructus Anisi Stellati 0.05kg, boiling, removing blood foam, and stewing for 30 min;
s8: taking out the chicken cubes and other ingredients, filtering the soup, and rapidly cooling;
s9: selecting the ingredients in the chicken cubes, and cooling for later use;
s10: subpackaging and packaging to obtain the product.
In the comparative example 1,
a low-fat nourishing and health-preserving chicken soup is characterized by comprising the following raw materials in percentage by weight: skipping the steps of S3, S4 and S5, directly draining the surface water in the step S2, cutting a part of naked chicken with the weight of 50kg, controlling the weight of the chicken cubes to be 30-35g according to the quality fluctuation change of the chicken cubes at the chicken cube positions, taking one part of chicken cubes prepared from each part (50kg) of naked chicken as one part, and then performing the steps of S6-S10.
Comparative example 2
A low-fat nourishing and health-preserving chicken soup is characterized by comprising the following raw materials in percentage by weight: skipping the steps of S3, S4 and S5, directly draining surface water in the step S2, cutting a part of naked chicken with a weight of 50kg, controlling the weight of the chicken square to be 30-35g according to the quality fluctuation of the chicken square at the chicken square position, soaking the chicken square in cold water, heating and boiling, keeping the soup boiling for 5min, removing floating foam during the boiling, fishing out the chicken square, cooling, taking the chicken square prepared from 50kg of the naked chicken as one part, and then performing the steps of S6-S10.
In a comparative example 3,
a low-fat nourishing and health-preserving chicken soup is different from that in example 3 in that a liquor is prepared by replacing warm water with 40 ℃ in an S3 soaking pool, naked chicken is soaked, and steps S4-S10 are carried out after the soaking is finished.
In a comparative example 4,
a low-fat nourishing and health-preserving chicken soup is different from that in example 3 in that liquor is prepared by replacing 60 ℃ warm water in an S3 soaking pool, naked chicken is soaked, and steps S4-S10 are carried out after soaking is finished.
In a comparative example 5,
a low-fat nourishing and health-preserving chicken soup is different from that in example 3 in that a wine liquid is prepared by replacing warm water with 80 ℃ in an S3 soaking pool, naked chicken is soaked, and steps S4-S10 are carried out after the soaking is finished.
Comparative example 6
A low-fat nourishing and health-preserving chicken soup is characterized by comprising the following raw materials in percentage by weight: in S4, rice flour is not coated on the surface of the naked chicken, the chicken is directly heated in a steaming furnace at 120 ℃ for 5min, and then the steps S5-S10 are carried out.
In a comparative example 7,
a low-fat nourishing and health-preserving chicken soup is characterized by comprising the following raw materials in percentage by weight: replacing S4 with the following steps, taking out the cleaned naked chicken, draining off the liquid on the surface, immersing the whole chicken in boiling water, and heating for 5 min.
In a comparative example 8,
a low-fat nourishing and health-preserving chicken soup is characterized by comprising the following raw materials in percentage by weight: replacing S4-S5 with the following steps, cutting the soaked naked chicken into chicken cubes with uniform sizes, controlling the weight of the chicken cubes to be 30-35g according to the quality fluctuation of the chicken cubes at the chicken cube parts, and taking one chicken cube prepared from each 50kg of the naked chicken as one part;
and (3) blanching the chicken dices in boiling water for 5min, and removing floating foams during blanching.
The finished chicken soup products prepared in examples 1 to 3 and comparative examples 1 to 7 were evaluated.
[ taste testing ]
The chicken flavor, chicken tenderness, chicken peculiar smell, chicken soup flavor, clear chicken soup and peculiar smell of chicken soup are classified.
Screening persons with healthy sense to judge the judgment of the appraisal product.
Selecting the comparative example 1 as a test sample, asking persons with healthy sense to evaluate the taste of chicken, the tenderness of chicken and the freshness of chicken soup, removing abnormal evaluators (deviating from popular scoring selection), and finally obtaining 10 person test groups. The evaluation standard adopts an 8-grade scoring system: 8 minutes (excellent), 7 minutes (good), 6 minutes (good), 5 minutes (good), 4 minutes (poor), 3 minutes (poor), 2 minutes (poor), 1 minute (poor).
The chicken off-flavor and chicken soup off-flavor were directly tasted by a panel of 10 people.
And directly observing the appearance condition of the finished product of the chicken soup.
[ fat content test ]
Adopting an ether Soxhlet extraction method, namely freeze-drying a chicken soup sample, wrapping the chicken soup sample by using filter paper, putting the chicken soup sample into a Soxhlet extractor, adding ether, extracting for 10 hours in a water bath at 50 ℃, weighing the fat mass after the ether is volatilized, and calculating the fat content (fat content/mass of the sample before freeze-drying).
The evaluation results of the finished chicken soup prepared in examples 1 to 3 and comparative examples 1 to 7 are shown in table 1.
TABLE 1 taste test and fat content test inspection results of examples 1 to 3 and comparative examples 1 to 8
Comparing the results of the above-mentioned Chinese traditional tests with comparative example 1 and comparative example 2, wherein comparative example 1 is to peel the chicken and remove subcutaneous fat and then cut the chicken into blocks, and comparative example 2 is to peel the chicken and remove subcutaneous fat and then cut the chicken into blocks, and then blanching the chicken to remove froth and then carry out production. The chicken tenderness and the taste of the chicken soup of the comparative example 1 are superior to those of the comparative example 2, the direct production of the chicken soup can retain the chicken delicate flavor substances to a certain extent, and the loss of the delicate flavor substances in the production process is reduced, but the surface of the chicken nuggets in the chicken soup obtained in the comparative example 1 has floating foam which greatly influences the appearance of the finished product and the eating sense of eating.
The fat content of the chicken soup prepared in examples 1 to 3 is similar to that of the chicken soup prepared in comparative examples 1 and 2, but the chicken taste, chicken tenderness and chicken soup taste of the chicken soup prepared in examples 1 to 3 are superior to those of the comparative examples.
Compared with the existing production mode ratios 1 and 2, the prepared chicken soup further reduces the loss of delicate flavor substances and water, reduces the phenomena of chicken growth and insufficient chicken taste in the chicken soup processing process after the chicken is peeled, keeps the tenderness of the chicken, improves the taste of the chicken, and simultaneously keeps the appearance of finished chicken soup chicken blocks clean.
In addition, as can be seen from the comparison of example 1 and the comparison examples 6-8, the chicken needs to be treated to a certain extent after being soaked in the liquor, so that the influence on the taste of the finished chicken soup due to liquor smell permeating into the chicken can be avoided.
Applying the ground rice that coats in this application and steaming accomplishes in this application under the condition that reduces chicken meat quality firewood, delicate flavor material and run off and get rid of the alcohol residue in the chicken as far as possible, avoid finished product chicken soup peculiar smell.
In the case of the example 4, the following examples are given,
a low-fat nourishing and health-preserving chicken soup is different from that in the embodiment 3 in that the temperature of wine prepared in an S3 soaking pool is 45 ℃, naked chicken are soaked, and the steps S4-S10 are carried out after the soaking is finished.
In the case of the example 5, the following examples were conducted,
a low-fat nourishing and health-preserving chicken soup is different from that in the embodiment 3 in that the temperature of wine prepared in an S3 soaking pool is 50 ℃, naked chicken are soaked, and the steps S4-S10 are carried out after the soaking is finished.
In a comparative example 9,
a low-fat nourishing and health-preserving chicken soup is different from that in the embodiment 3 in that the temperature of wine prepared in an S3 soaking pool is 60 ℃, naked chicken are soaked, and the steps S4-S10 are carried out after the soaking is finished.
In a comparative example 10 which was a comparative example,
a low-fat nourishing and health-preserving chicken soup is different from that in the embodiment 3 in that the temperature of wine prepared in an S3 soaking pool is 80 ℃, naked chicken are soaked, and the steps S4-S10 are carried out after the soaking is finished.
In the case of the example 6, it is shown,
a low-fat tonic health-preserving chicken soup is different from that in example 3 in that the mass fraction of sodium alginate in a liquor prepared in an S3 soaking pool is 0.5 wt%.
In the case of the example 7, the following examples are given,
a low-fat nourishing health-preserving chicken soup is different from the chicken soup in the example 3 in that the mass fraction of sodium alginate in the wine prepared in an S3 soaking pool is 1.2 wt%.
In a comparative example 11,
a low-fat nourishing and health-preserving chicken soup which is different from the chicken soup prepared in the example 3 in that sodium alginate is not added in the wine liquid prepared in an S3 soaking pool.
In a comparative example 12,
a low-fat nourishing health-preserving chicken soup is different from the chicken soup in example 3 in that the mass fraction of sodium alginate in a wine prepared in an S3 soaking pool is 2 wt%.
The finished chicken soup products prepared in examples 4 to 7 and comparative examples 9 to 12 were evaluated by [ taste test ] and [ fat content test ].
The evaluation results of examples 4 to 7 and comparative examples 9 to 12 are shown in Table 2.
TABLE 2 taste test and fat content test inspection results of examples 4 to 7 and comparative examples 9 to 12
| Example 4 | Example 5 | Comparative example 9 | Comparative example 10 | Example 6 | Example 7 | Comparative example 11 | Comparative example 12 | |
| Flavoring chicken | 7 | 7 | 6 | 4 | 7 | 7 | 7 | 7 |
| Tenderness of chicken | 7 | 7 | 6 | 5 | 7 | 7 | 7 | 6 |
| Peculiar smell of chicken | Is free of | Light wine flavor | Wine flavor | Light wine flavor | Is free of | Is free of | Is free of | Is free of |
| Taste of soup | 7 | 7 | 6 | 5 | 7 | 7 | 7 | 7 |
| Appearance of the finished product | Clear and clear | Clear and clear | Clear and clear | Clear and clear | Clear and clear | Clear and clear | Clear and clear | Slightly turbid |
| Peculiar smell of soup | Is free of | Is free of | Wine flavor | Light wine flavor | Is free of | Is free of | Is free of | Is free of |
| The oil content wt% | 2.5 | 2.7 | 2.5 | 2.5 | 2.6 | 2.5 | 2.7 | 2.6 |
As can be seen from table 1 and table 2 above, in comparative examples 3, 4, 5, 9 and 10, the temperature of the wine prepared in the present application is 40-50 ℃, so that the taste of chicken and the flavor of the finished chicken soup can be better maintained, and the off-flavor of the finished chicken soup can be avoided.
Comparative examples 3, 6, 7, 11 and 12 show that when 0.5-1.2 wt% of sodium alginate is added to the wine prepared in the application, the obtained finished chicken soup has good taste and flavor and good appearance.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (8)
1. The low-fat nourishing health-preserving chicken soup is characterized by being prepared from the following raw materials in parts by weight:
50 parts of broiler chicken;
0.5-0.8 parts of ginger;
0.8-1.1 parts of cooking wine;
0.3-0.45 parts of white sugar;
0.4-0.6 parts of tricholoma matsutake;
0.5-0.8 parts of toadstool;
0.03-0.06 part of pepper;
0.05-0.1 part of aniseed.
2. The method for preparing low-fat nourishing health-preserving chicken soup as claimed in claim 1, which comprises the steps of,
s1: taking out the white broiler chicken without internal organs, removing the lung esophagus trachea, and cleaning for later use;
s2: removing the skin and subcutaneous fat of the white broiler chicken to obtain a naked chicken;
s3: the method comprises the following steps of (1) carrying out flowing soaking on the naked chicken by using liquor with the mass fraction of 20-32 wt% of ethanol for 1 h;
s4: taking out the cleaned naked chicken, draining off the liquid flowing on the surface, coating rice flour, and heating in a steaming furnace at 110-120 ℃ for 5-6 min;
s5: taking out the heated naked chicken, rapidly cooling, and cutting into 30-35g chicken cubes with uniform size;
s6: adding a certain amount of base oil into a pot, heating to about 150 ℃, adding sliced ginger for quick fragrance, pouring the chicken cubes into the pot, stir-frying, adding white sugar and cooking wine, continuously stir-frying, and then adding soup-stock to submerge the chicken cubes;
s7: adding Tricholoma matsutake, Morchella esculenta, fructus Zanthoxyli and fructus Anisi Stellati, boiling with strong fire, removing blood foam, and stewing with slow fire for 30 min;
s8: taking out chicken and other ingredients, filtering soup, and rapidly cooling;
s9: selecting the ingredients in the chicken, and cooling for later use;
s10: subpackaging and packaging to obtain the product.
3. The method for preparing low-fat nourishing and health-preserving chicken soup as claimed in claim 2, wherein the soup stock used in S6 is prepared from the following raw materials in parts by weight,
100 parts of water;
8-11 parts of chicken bones;
6-7 parts of pig cartilage;
1.2-2.5 parts of fresh hawthorn flower;
1.2-2.5 parts of dried orange peel.
4. The method for preparing low-fat nourishing and health preserving chicken soup as claimed in claim 3, wherein the S7 broth is filtered to remove bone dregs before use.
5. The method for preparing low-fat nourishing and health-preserving chicken soup as claimed in claim 2, wherein the wine temperature is 40-45 ℃.
6. The preparation method of the low-fat nourishing health-preserving chicken soup as claimed in claim 5, wherein the wine liquid further contains 0.5-1.2 wt% of sodium alginate.
7. The method for preparing low-fat nourishing and health-preserving chicken soup as claimed in claim 2, wherein the prepared wine is pumped out of the soaking pool from one side of the soaking pool and is circularly conveyed back to the soaking pool from the other side, and the flow circulation of the prepared wine is maintained.
8. The method for preparing low-fat nourishing and health preserving chicken soup as claimed in claim 7, wherein the prepared liquor is filtered to remove solids and then is circularly conveyed back to the soaking pool.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
| CN109645416A (en) * | 2019-01-16 | 2019-04-19 | 北京马华餐饮有限公司 | A kind of hickory chick chicken soup and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
| CN109645416A (en) * | 2019-01-16 | 2019-04-19 | 北京马华餐饮有限公司 | A kind of hickory chick chicken soup and preparation method thereof |
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