CN114223870A - Compound natural mushroom chicken soup freeze-drying and processing method thereof - Google Patents
Compound natural mushroom chicken soup freeze-drying and processing method thereof Download PDFInfo
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- CN114223870A CN114223870A CN202111648328.0A CN202111648328A CN114223870A CN 114223870 A CN114223870 A CN 114223870A CN 202111648328 A CN202111648328 A CN 202111648328A CN 114223870 A CN114223870 A CN 114223870A
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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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides compound natural mushroom chicken soup freeze-drying and a processing method thereof, relating to the technical field of food processing. According to the processing method of freeze-drying the compound natural mushroom chicken soup, the edible mushrooms in a specific type and proportion are decocted with the chicken skeleton, the raw materials are pure natural, no chemical additive is added, no chemical preservative is added, the problem of multiple additives and preservatives in similar products in the existing market is solved, and the product is healthier. The edible fungi has the advantages of both dry and fresh edible fungi, clear fresh and fragrant flavor, rich and high amino acid content and balanced nutrient substances, and solves the problem that like products in the existing market are seasoned by chemical seasonings; the product is fresh and fragrant by adopting a freeze-drying process, so that the problem that the product needs a longer shelf life is solved, the loss of nutrient substances is effectively prevented, and the product is richer in nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to compound natural mushroom chicken soup freeze-drying and a processing method thereof.
Background
At present, mushroom chicken soup products in the market are prepared from chicken essence and other chemical flavoring agents, and natural ingredients are limited; preservative is basically used for preservation. A large amount of food additives and preservatives reduce the nutrient content of the product, and the product is not healthy and safe enough. Therefore, a safe and healthy mushroom chicken soup product needs to be developed.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The first purpose of the invention is to provide a processing method for freeze-drying compound natural mushroom chicken soup, so as to solve at least one of the above problems.
The second purpose of the invention is to provide the compound natural mushroom chicken soup freeze-dried obtained by the processing method.
In a first aspect, the invention provides a processing method of freeze-drying compound natural mushroom chicken soup, which comprises the following steps:
a. boiling water in a pot, adding dried mushrooms and gingers for primary cooking, and then adding fresh mushrooms and morchella for secondary cooking;
b. fishing out the dried mushrooms, the morchella and the fresh mushrooms after the second cooking, then adding the chicken skeleton for the third cooking, and freeze-drying the fished dried mushrooms, the morchella and the fresh mushrooms and the medlar to serve as a component A;
c. fishing out the chicken skeleton and the ginger after the third cooking is finished, and then adding mixed seasonings and VE for fourth cooking;
d. removing solid matters and grease after the fourth cooking to obtain soup, and freeze-drying the soup to obtain a component B, wherein the component A and the component B are the freeze-dried compound natural mushroom chicken soup;
the freeze-dried compound natural mushroom chicken soup comprises the following raw materials in parts by weight: 2000 parts of chicken skeleton, 4500 parts of water, 5500 parts of water, 150 parts of dried mushroom, 10-20 parts of morel, 150 parts of sphagnum, 15-30 parts of ginger, 50-80 parts of compound seasoning, 5-10 parts of medlar and 0.1-0.2 part of VE;
the compound seasoning comprises the following components in parts by weight: 1-50 parts of edible salt, 1-50 parts of chicken powder and 1-50 parts of pepper powder.
As a further technical scheme, the water in the boiler is heated to 88-92 ℃, preferably to 90 ℃;
preferably, the temperature of the first cooking, the second cooking, the third cooking and the fourth cooking is respectively and independently 92-98 ℃, preferably 95 ℃;
preferably, the air pressure in the pot for the first cooking, the second cooking, the third cooking and the fourth cooking is respectively and independently 0.06-0.10 Mpa;
preferably, the time for the first cooking is 10-20min, preferably 15 min;
preferably, the time for the second cooking is 10-20min, preferably 15 min;
preferably, the time for the third cooking is 30-35min, preferably 35 min;
preferably, the time for the fourth cooking is 3-8min, preferably 5 min;
preferably, in the step b, the chicken skeleton is added under the condition that the pressure in the cooker is 0.20-0.26Mpa, and the third cooking is carried out after the pressure in the cooker is kept and the temperature is heated to the third cooking temperature.
As a further technical scheme, the dried mushrooms comprise at least one of shiitake mushrooms, agaricus blazei murill and bamboo fungi;
preferably, the dried mushrooms comprise 1-150 parts of shiitake mushrooms, 1-150 parts of agaricus blazei murill and 1-150 parts of bamboo fungi by mass.
Preferably, the fresh mushroom includes at least one of matsutake mushroom, collybia albuminosa, boletus nigricans, and agaricus bisporus;
preferably, the fresh mushrooms comprise 1-150 parts of tricholoma matsutake, 1-150 parts of collybia albuminosa, 1-150 parts of boletus aereus and 1-150 parts of agaricus bisporus by weight.
As a further technical scheme, the dried mushrooms, the fresh mushrooms and the gingers are respectively independent into 2-5mm slices;
preferably, the chicken skeleton is blocky;
preferably, the chicken skeleton accounts for more than 80% of the chicken skeleton with the size of 15-25 g/piece;
preferably, the dried mushrooms are soaked in water for 2-4 hours before being cooked.
As a further technical scheme, before boiling, morchella is subpackaged by adopting woven cloth.
As a further technical scheme, the salinity of the soup obtained in the step d is 2.2-2.8%.
As a further technical scheme, the method also comprises the steps of preprocessing raw materials before the first cooking;
the pretreatment comprises cleaning, cutting and split charging.
As a further technical scheme, in the step c, a shaping agent is added for cooking for the fourth time;
preferably, the addition amount of the shaping agent is 90-100 parts by mass;
preferably, the sizing agent is dissolved in water and then added into the pot;
preferably, VE is dissolved in water before being added to the kettle.
As a further technical scheme, the freeze drying sequentially comprises cooling, freezing and vacuum freeze-drying;
preferably, the cooling is to cool the component A and the component B to below 15 ℃;
preferably, the cooling mode comprises water bath cooling, the temperature of a cooling medium is below 10 ℃, and the time of the water bath cooling is 30-60 min;
preferably, the freezing is to freeze the component A and the component B to minus 40 ℃ to minus 35 ℃ for more than 3 hours;
preferably, the freezing temperature is below-40 ℃, and the freezing time is 3.5-4.5 h.
In a second aspect, the invention provides a compound natural mushroom chicken soup freeze-dried processed by the processing method.
Compared with the prior art, the invention has the following beneficial effects:
according to the processing method of freeze-drying the compound natural mushroom chicken soup, the edible mushrooms in a specific type and proportion are decocted with the chicken skeleton, the raw materials are pure natural, no chemical additive is added, no chemical preservative is added, the problem of multiple additives and preservatives in similar products in the existing market is solved, and the product is healthier. The edible fungi has the advantages of both dry and fresh edible fungi, clear fresh and fragrant flavor, rich and high amino acid content and balanced nutrient substances, and solves the problem that like products in the existing market are seasoned by chemical seasonings; the freeze-drying process is fresh and fragrant, not only solves the problem that the product needs a longer shelf life, but also effectively prevents the loss of nutrient substances, and the product is richer in nutrition. Compared with the similar products, the invention also has the following characteristics:
1. the chicken is boiled by fresh chicken and a skeleton, which puts higher requirements on the safety of the production process, is fresh and delicious, and the protein in the chicken can be dissolved out as much as possible by boiling at high temperature. Generally, the products in the market are prepared by chicken essence and spices directly, and the oil and fat components of the products are from chicken, are purely natural and are healthier.
2. The freeze-drying process locks the fresh and fragrant, prevents the loss of nutrient substances as much as possible and prolongs the shelf life of the product. Because the freeze-dried food is sublimated and dehydrated under the conditions of freezing state and oxygen deficiency, the components of the food can be well maintained, the appearance, color and fragrance of the food are rarely changed, the rehydration performance is excellent, no dehydration technology is comparable to the dehydration and preservation, and the freeze-dried food has the characteristics of long shelf life and high added value of the product.
3. Various edible fungi are added in proportion, mixed and decocted, so that the finished product of the soup block is rich in nutrition. Each freeze-dried soup block is provided with a morchella sporocarp, and the product is more high-grade.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to embodiments and examples, but those skilled in the art will understand that the following embodiments and examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. Those who do not specify the conditions are performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
In a first aspect, the invention provides a processing method of freeze-drying compound natural mushroom chicken soup, which comprises the following steps:
a. boiling water in a pot, adding dried mushrooms and gingers for primary cooking, and then adding fresh mushrooms and morchella for secondary cooking;
b. fishing out the dried mushrooms, the morchella and the fresh mushrooms after the second cooking, then adding the chicken skeleton for the third cooking, and freeze-drying the fished dried mushrooms, the morchella and the fresh mushrooms and the medlar to serve as a component A;
c. fishing out the chicken skeleton and the ginger after the third cooking, and then adding mixed seasonings and VE (vitamin E) for fourth cooking;
d. removing solid matters and grease after the fourth cooking to obtain soup, and freeze-drying the soup to obtain a component B, wherein the component A and the component B are the freeze-dried compound natural mushroom chicken soup;
in the freeze-dried raw material of the compound natural mushroom chicken soup, the chicken skeleton may be, but is not limited to, 800 parts, 1000 parts, 1200 parts, 1400 parts, 1600 parts, 1800 parts or 2000 parts by weight; the mass part of water may be, for example, but not limited to, 4500 parts, 4700 parts, 4900 parts, 5100 parts, 5300 parts, or 5500 parts; the mass parts of the dried mushrooms can be, but are not limited to, 150 parts, 160 parts, 170 parts, 180 parts, 190 parts or 200 parts; the parts by mass of morchella may be, but not limited to, 10 parts, 12 parts, 14 parts, 16 parts, 18 parts or 20 parts; the mass parts of the hypsizygus marmoreus can be, but are not limited to, 150 parts, 160 parts, 170 parts, 180 parts, 190 parts or 200 parts; the mass portion of ginger may be, but is not limited to, 15 parts, 20 parts, 25 parts or 30 parts; the mass parts of the compound seasoning can be, but are not limited to, 50 parts, 60 parts, 70 parts or 80 parts; the parts by mass of the medlar can be, but are not limited to, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts or 10 parts; the mass part of VE may be, for example, but not limited to, 0.1 part, 0.12 part, 0.14 part, 0.16 part, 0.18 part, or 0.2 part.
In the compound seasoning, the edible salt may be, for example, but not limited to, 1 part, 5 parts, 10 parts, 20 parts, 30 parts, 40 parts or 50 parts by mass; the chicken powder can be, for example, Jiale chicken powder, and the mass parts of the chicken powder can be, but are not limited to, 1 part, 5 parts, 10 parts, 20 parts, 30 parts, 40 parts or 50 parts; the pepper may be white pepper, for example, and the mass part of pepper may be, but not limited to, 1 part, 5 parts, 10 parts, 20 parts, 30 parts, 40 parts, or 50 parts, for example.
According to the processing method of freeze-drying the compound natural mushroom chicken soup, the edible mushrooms in a specific type and proportion are decocted with the chicken skeleton, the raw materials are pure natural, no chemical additive is added, no chemical preservative is added, the problem of multiple additives and preservatives in similar products in the existing market is solved, and the product is healthier. The edible fungi has the advantages of both dry and fresh edible fungi, clear fresh and fragrant flavor, rich and high amino acid content and balanced nutrient substances, and solves the problem that like products in the existing market are seasoned by chemical seasonings; the freeze-drying process is fresh and fragrant, not only solves the problem that the product needs a longer shelf life, but also effectively prevents the loss of nutrient substances, and the product is richer in nutrition.
In some preferred embodiments, boiling the water in the kettle is heating the water to, for example, 88 ℃, 89 ℃, 90 ℃, 91 ℃, or 92 ℃, preferably 90 ℃.
Preferably, the temperature of the first cooking, the second cooking, the third cooking and the fourth cooking can be 92 ℃, 94 ℃, 96 ℃ or 98 ℃, preferably 95 ℃ respectively, and the cooking at the temperature is better in flavor and most of dissolved nutrient substances.
Preferably, the air pressure in the pot for the first time boiling, the second time boiling, the third time boiling and the fourth time boiling is respectively and independently 0.06Mpa, 0.07Mpa, 0.08Mpa, 0.09Mpa or 0.10 Mpa.
The micro-boiling of the raw materials is realized by further optimizing and adjusting the temperature and the air pressure of the first boiling, the second boiling, the third boiling and the fourth boiling.
Preferably, the time of the first cooking may be, but is not limited to, 10min, 12min, 14min, 16min, 18min or 20min, preferably 15 min.
Preferably, the time of the second cooking may be, but is not limited to, 10min, 12min, 14min, 16min, 18min or 20min, preferably 15 min.
The first and second boiling are mainly boiling dried mushroom, morel and fresh mushroom.
Preferably, the third cooking is cooking the chicken skeleton, and the cooking time can be, but is not limited to, 30min, 31min, 32min, 33min, 34min or 35min, preferably 35 min.
Preferably, the time for the fourth cooking may be, but is not limited to, 3min, 4min, 5min, 6min, 7min or 8min, preferably 5 min. The added raw materials are thoroughly mixed by the fourth cooking.
Preferably, in the step b, the chicken skeleton is added under the condition that the pressure in the cooker is 0.20-0.26Mpa, and the third cooking is carried out after the pressure in the cooker is kept and the temperature is heated to the third cooking temperature.
In some preferred embodiments, the dried mushrooms include at least one of shiitake mushroom, agaricus blazei and dictyophora;
preferably, the dried mushrooms comprise 1-150 parts of shiitake mushrooms, 1-150 parts of agaricus blazei murill and 1-150 parts of bamboo fungi by mass.
The fresh mushroom comprises at least one of matsutake mushroom, Collybia albuminosa, boletus aereus and Agaricus bisporus;
preferably, the fresh mushrooms comprise 1-150 parts of tricholoma matsutake, 1-150 parts of collybia albuminosa, 1-150 parts of boletus aereus and 1-150 parts of agaricus bisporus by weight.
In some preferred embodiments, the dried mushroom, the fresh mushroom and the ginger are respectively and independently in a 2-5mm sheet shape, so that the raw materials are boiled and fished out after the boiling.
Preferably, the chicken skeleton is in a block shape.
Preferably, the chicken skeletons with the size of 15-25 g/block account for more than 80%, and the chicken blocks with the size are beneficial to boiling the chicken skeletons and avoid boiling loose.
Preferably, before cooking, the dried mushrooms are soaked in water for 2-4 hours, and the soaked water can leave supernatant and return to the cooking pot for recycling.
In some preferred embodiments, before cooking, morchella is packaged by using woven fabric, which is beneficial to fishing out after cooking of morchella.
In some preferred embodiments, the salinity of the broth resulting from step d is 2.2-2.8%. The salinity determines the flavor of the freeze-dried block of the soup, and when the salinity is in the range, the flavor of the chicken soup which is quickly freeze-dried is better.
In some preferred embodiments, the first cooking further comprises a pretreatment of the raw material.
The pretreatment includes washing, cutting and packaging, and for example, the following steps can be adopted for pretreatment: 1) cleaning: fresh mushroom: and controlling water after cleaning for later use. ② ginger: peeling, removing rotten part, cleaning, and draining water for later use. ③ dried mushroom (except morchella): washing with water for 2 minutes, soaking for 2-4 hours, and fishing out for water control; the supernatant liquid of the soaked water is left and returned to the material cooking pot for standby. And fourthly, washing the morchella with water for 2 minutes, and fishing out the morchella to control water for later use. Fifthly, medlar: removing the black and deteriorated particles, washing with clear water for 10 s 5min before putting into the pot, and controlling water for later use.
2) Knife changing and blanching: chicken nuggets and skeletons: cutting into cube as much as possible, removing blood stasis on chicken, wherein the mass is 15-25 g/cube and accounts for more than 80%, cutting, and placing into 0 deg.C refrigerator (0 deg.C + -5 deg.C). ② fresh mushroom: cutting into 2-5mm pieces. ③ fresh ginger: cutting into 2-5mm pieces, packaging with non-woven bag, and fastening the bag. Fourthly, mushroom: cutting into 2-5mm pieces, and weighing after rechecking. And slicing the tricholoma matsutake, and weighing for later use after rechecking. Fifthly, other soaked dry bacteria are cleaned, subjected to pedicle removal and dicing or slicing for later use. Sixthly, the morchella is soaked in a little water to be soft, cut into half or half according to the size requirement of the later chicken soup block product, cut into parts, packaged by a woven fabric bag, and the opening of the bag is tightened for standby.
In some preferred embodiments, the step c further comprises adding a fixing agent to perform a fourth cooking. It is sufficient to use a setting agent which can be used in the food field, which is well known to those skilled in the art, and for example, the setting agent may be modified starch.
Preferably, the addition amount of the fixing agent may be, for example, but not limited to, 90 parts, 92 parts, 94 parts, 96 parts, 98 parts, or 100 parts by mass.
Preferably, the setting agent is dissolved in water and then added into the pot, and the VE is dissolved in water and then added into the pot, so that the two components are fully dispersed.
In some preferred embodiments, the freeze-drying comprises cooling, freezing and vacuum freeze-drying in that order.
Preferably, the cooling is to cool the component A and the component B to below 15 ℃;
preferably, the cooling mode comprises water bath cooling, the temperature of a cooling medium is below 10 ℃, and the time of the water bath cooling is 30-60 min;
preferably, the freezing is to freeze the component A and the component B to minus 40 ℃ to minus 35 ℃ for more than 3 hours;
preferably, the freezing temperature is below-40 ℃, and the freezing time is 3.5-4.5 h.
In a second aspect, the invention provides a compound natural mushroom chicken soup freeze-dried processed by the processing method.
The compound natural mushroom chicken soup provided by the invention is freeze-dried, the raw materials are pure natural, no chemical additive is contained, no chemical preservative is contained, the nutrient substances are more balanced, and the taste is delicious.
The invention is further illustrated by the following specific examples and comparative examples, but it should be understood that these examples are for purposes of illustration only and are not to be construed as limiting the invention in any way.
Example 1
A processing method of freeze-drying compound natural mushroom chicken soup comprises the following steps:
wherein, the raw materials include: 1400 parts of chicken skeleton, 5000 parts of water, 180 parts of dried mushroom, 15 parts of morel, 180 parts of sphagnum, 20 parts of ginger, 60 parts of compound seasoning, 8 parts of medlar, 95 parts of setting agent and 0.15 part of VE;
the compound seasoning comprises: 52 parts of edible salt, 5 parts of chicken powder and 3 parts of pepper powder.
The dried mushroom comprises: 50 parts of shiitake mushroom, 50 parts of agaricus blazei murill and 50 parts of bamboo fungus.
The fresh mushroom comprises: 50 parts of tricholoma matsutake, 50 parts of collybia albuminosa, 50 parts of agaricus bisporus and 50 parts of bolete.
(1) Preparing materials:
1) material purchasing: firstly, the chicken skeleton and the native chicken raw materials have normal color and fresh quality, and the product temperature is below 18 ℃ below zero. ② the seasoning meets the requirement and is purchased by manufacturers according to the process specification.
2) Raw material storage: storing chicken material in a cold storage at the temperature below 18 ℃ below zero. ② storing the fresh mushrooms and the gingers in a cold air warehouse at 2 ℃. And storing the dried mushrooms, the medlar and other seasonings in a normal-temperature warehouse.
3) Discharging raw materials from a warehouse: according to the production schedule, a proper amount of raw materials are extracted from a cold air warehouse, a refrigeration house and a normal temperature warehouse, so that the freshness of the raw materials is ensured.
(2) Treating raw materials:
1) pretreatment: fresh mushroom: and controlling water after cleaning. ② ginger: peeling, removing rotten part, cleaning, and controlling water. ③ dried mushroom (except morchella): washing with water for 2min, soaking for 2 hr, taking out, and draining; the soaked water leaves the supernatant and returns to the cooking pot. And fourthly, washing the morchella with water for 2 minutes, and fishing out the morchella to control water. Fifthly, medlar: removing the black and deteriorated particles, and washing with clear water for 10 s 5min before putting into the pot, and controlling water.
2) Knife changing and blanching: chicken nuggets and skeletons: cutting into cube as much as possible, removing blood stasis on chicken, wherein 15 g/cube is more than 80%, cutting, and placing into 0 deg.C refrigerator (delivery temperature: 0 deg.C + -5 deg.C). ② fresh mushroom: cutting into 2mm pieces. ③ fresh ginger: cutting into 2mm pieces, packaging with nonwoven cloth bag, and fastening the bag. Fourthly, mushroom: cutting into 2mm pieces, and weighing after rechecking. And slicing the tricholoma matsutake, and weighing after rechecking. Fifthly, other soaked dry bacteria are cleaned, and then the pedicel is removed and the cut or the cut is made. Sixthly, the morchella is soaked in a little water to be soft, and is cut into halves or cut into parts according to the size requirement of the later chicken soup block product, and then woven cloth bags are used for subpackage, and the bag openings are tightened.
3) Preparing materials: weighing and proportioning according to a proportioning table according to the production progress. Weighing more than 10kg by using a 50kg electronic scale; ③ less than 10kg of raw materials were weighed using a 7.5kg electronic scale. Fourthly, preparing the seasoning: weighing edible salt, chicken powder and white pepper powder in proportion, and mixing; fifthly, independently weighing the setting agent.
(3) Boiling:
1) adding water into the jacketed kettle according to the formula, adding purified water, opening steam, heating water to 90 deg.C under the pressure of 0.1mpa or less.
2) Adding edible fungi: firstly, adding soaked dry bacteria, uniformly stirring, and starting timing when the central temperature reaches 95 ℃; reducing the air pressure to 0.06mpa, and keeping slight boiling for 15 minutes; adding fresh bacteria and morchella bags, stirring uniformly, and starting timing when the central temperature reaches 95 ℃; fourthly, keeping slight boiling for 15 minutes.
3) Fishing out the solid edible fungi: fishing out the morchella esculenta bag; and (4) uniformly weighing the fished toadstool bags by manpower, and then uniformly distributing the toadstool bags into the fungus soup mold which is subjected to freeze drying later. ② the ginger bag is kept in the pan. Taking out other bacteria solid matters: and putting the mixed mushrooms which are fished out into a tray, independently freeze-drying and packaging, wherein each bag is 5 g. Fourthly, the soup is kept in the pot for standby.
4) Adding chicken blocks: firstly, the air pressure is increased to 0.20mpa, chicken blocks are added, and the timing is started when the temperature reaches 95 ℃; reducing the air pressure to 0.06mpa, and keeping slight boiling for 35 minutes; and thirdly, in order to prevent the chicken from being broken, excessive stirring is not needed in the boiling process.
5) Fishing out the chicken blocks: fishing out chicken blocks, and placing the chicken blocks in a tray for later use; ② fishing out the ginger bags. And thirdly, the soup is kept in the pot for standby.
6) Adding materials and water: firstly, the air pressure is increased to 0.20 mpa; boiling a certain amount of water (above 95 ℃), adding the mixed seasonings for dissolution, and adding the dissolved mixed seasonings into the soup bases; thirdly, fully dissolving the setting agent by using a certain amount of cold water, and slowly adding the setting agent into the soup material; and fourthly, adding VE, keeping the temperature at 95 ℃, and stirring for 5 minutes.
7) Taking out of the pot: firstly, separating solid matters, cooking liquor and grease by using a screen and an oil filtering pool; ② taking a little soup out of the pot, stirring for 5 minutes, cooling to 20 ℃, and testing the salinity to be within the range of 2.2-2.8%.
(4) Filling:
1) solid matter: adding fished solid substances (dried mushroom, morel and fresh mushroom) according to the size requirement of the mold, and adding standby medlar to ensure that the solid substances contain the mushroom, the morel and the medlar;
2) soup juice: adding the corresponding decocted soup according to the size requirement of the mould.
(5) Cooling;
1) cooling water at temperature below 10 deg.C;
2) cooling to below 15 ℃ of the folding center temperature of the product;
3) cooling time: within 60 minutes.
(6) Quick-freezing and FD:
1) the temperature of the instant freezer is less than or equal to minus 45 ℃; pre-freezing: the material is pre-frozen before vacuum freeze-drying, the temperature of a quick-freezing bin is reduced to-35 ℃, the material is quickly frozen in the bin after being filled, the material is frozen at-45 ℃ for 4 hours, and the central temperature of the material is-38 ℃ for more than 3 hours, so that the freezing is finished.
2) Quickly freezing until the central temperature of the product is less than or equal to-42 ℃.
3) Vacuum freeze-drying: preparing materials for warehousing after the materials are completely frozen: setting the temperature of the heating plate at 25 ℃, heating the temperature of the heating tank to 100 ℃, setting a heating temperature program, heating to 80 ℃, keeping for 30 minutes, gradually reducing the temperature to 50 ℃ in a gradient manner, and keeping for 5 hours. Starting a heat medium pump, reducing the temperature of a cooling well, quickly putting the material into a bin when the temperature of the cooling well is reduced to-25 ℃, starting a vacuum unit to vacuumize after the material is put into the bin, continuously reducing the temperature of the cooling well, reducing the vacuum degree in the bin to be below 20Pa when the temperature of the cooling well is reduced to-40 ℃, starting a heating program after the temperature is stabilized, starting heating, keeping the vacuum degree in the bin to be below 20Pa, keeping the temperature of the cooling well to be about-45 ℃, keeping vacuum drying for 4 hours when the temperature of the material tends to 50 ℃ and is matched with the temperature of a heating plate, then discharging the vacuum-broken material out of the bin, and finishing the vacuum freeze-drying process, wherein the temperature of the material in the whole process is not more than 50 ℃.
(7) Packaging:
each freeze-dried mushroom chicken soup block is 8 grams in weight, and is kept intact and not broken.
(8) And (3) metal detection:
1) standard of test cards: fe < 1.5 mm.
2) Testing frequency: 2 times per hour.
3) If an alarm phenomenon occurs, the reason is searched for and analyzed, and the product is discarded.
(9) Boxing and warehousing:
1) boxing according to specifications and using a partition plate;
2) and (7) warehousing and storing at normal temperature.
Example 2
A processing method of freeze-drying compound natural mushroom chicken soup comprises the following steps:
wherein, the raw materials include: 800 parts of chicken skeleton, 5500 parts of water, 200 parts of dried mushroom, 10 parts of morel, 200 parts of sphagna, 15 parts of ginger, 50 parts of compound seasoning, 10 parts of medlar, 90 parts of setting agent and 0.2 part of VE;
the compound seasoning comprises: 45 parts of edible salt, 4 parts of chicken powder and 1 part of pepper powder.
The dried mushroom comprises: 50 parts of shiitake mushroom, 50 parts of agaricus blazei murill and 50 parts of bamboo fungus.
The fresh mushroom comprises: 50 parts of tricholoma matsutake, 50 parts of collybia albuminosa, 50 parts of agaricus bisporus and 50 parts of bolete.
(1) Preparing materials:
1) material purchasing: firstly, the chicken skeleton and the native chicken raw materials have normal color and fresh quality, and the product temperature is below 18 ℃ below zero. ② the seasoning meets the requirement and is purchased by manufacturers according to the process specification.
2) Raw material storage: storing chicken material in a cold storage at the temperature below 18 ℃ below zero. ② storing the fresh mushrooms and the gingers in a cold air warehouse at 9 ℃. And storing the dried mushrooms, the medlar and other seasonings in a normal-temperature warehouse.
3) Discharging raw materials from a warehouse: according to the production schedule, a proper amount of raw materials are extracted from a cold air warehouse, a refrigeration house and a normal temperature warehouse, so that the freshness of the raw materials is ensured.
(2) Treating raw materials:
1) pretreatment: fresh mushroom: and controlling water after cleaning. ② ginger: peeling, removing rotten part, cleaning, and controlling water. ③ dried mushroom (except morchella): washing with water for 2min, soaking for 3 hr, taking out, and draining; the soaked water leaves the supernatant and returns to the cooking pot. And fourthly, washing the morchella with water for 2 minutes, and fishing out the morchella to control water. Fifthly, medlar: removing the black and deteriorated particles, and washing with clear water for 10 s 5min before putting into the pot, and controlling water.
2) Knife changing and blanching: chicken nuggets and skeletons: cutting into cube as much as possible, removing blood stasis on chicken, wherein 20 g/cube is more than 80%, and placing into 0 deg.C refrigerator (delivery temperature: 0 deg.C + -5 deg.C). ② fresh mushroom: cutting into 3mm pieces. ③ fresh ginger: cutting into 3mm pieces, packaging with nonwoven cloth bag, and fastening the bag opening. Fourthly, mushroom: cutting into 2mm pieces, and weighing after rechecking. And slicing the tricholoma matsutake, and weighing after rechecking. Fifthly, other soaked dry bacteria are cleaned, and then the pedicel is removed and the cut or the cut is made. Sixthly, the morchella is soaked in a little water to be soft, and is cut into halves or cut into parts according to the size requirement of the later chicken soup block product, and then woven cloth bags are used for subpackage, and the bag openings are tightened.
3) Preparing materials: weighing and proportioning according to a proportioning table according to the production progress. Weighing more than 10kg by using a 50kg electronic scale; ③ less than 10kg of raw materials were weighed using a 7.5kg electronic scale. Fourthly, preparing the seasoning: weighing edible salt, chicken powder and white pepper powder in proportion, and mixing; fifthly, independently weighing the setting agent.
(3) Boiling:
1) adding water into the jacketed kettle according to the formula, adding purified water, opening steam, heating water to 90 deg.C under the pressure of 0.1mpa or less.
2) Adding edible fungi: firstly, adding soaked dry bacteria, uniformly stirring, and starting timing when the central temperature reaches 95 ℃; reducing the air pressure to 0.08mpa, and keeping slight boiling for 15 minutes; adding fresh bacteria and morchella bags, stirring uniformly, and starting timing when the central temperature reaches 95 ℃; fourthly, keeping slight boiling for 15 minutes.
3) Fishing out the solid edible fungi: fishing out the morchella esculenta bag; and (4) uniformly weighing the fished toadstool bags by manpower, and then uniformly distributing the toadstool bags into the fungus soup mold which is subjected to freeze drying later. ② the ginger bag is kept in the pan. Taking out other bacteria solid matters: and putting the mixed mushrooms which are fished out into a tray, independently freeze-drying and packaging, wherein each bag is 5 g. Fourthly, the soup is kept in the pot for standby.
4) Adding chicken blocks: firstly, the air pressure is increased to 0.23mpa, chicken blocks are added, and the timing is started when the temperature reaches 95 ℃; reducing the air pressure to 0.08mpa, and keeping slight boiling for 35 minutes; and thirdly, in order to prevent the chicken from being broken, excessive stirring is not needed in the boiling process.
5) Fishing out the chicken blocks: fishing out chicken blocks, and placing the chicken blocks in a tray for later use; ② fishing out the ginger bags. And thirdly, the soup is kept in the pot for standby.
6) Adding materials and water: firstly, the air pressure is increased to 0.23 mpa; boiling a certain amount of water (above 95 ℃), adding the mixed seasonings for dissolution, and adding the dissolved mixed seasonings into the soup bases; thirdly, fully dissolving the setting agent by using a certain amount of cold water, and slowly adding the setting agent into the soup material; and fourthly, adding VE, keeping the temperature at 95 ℃, and stirring for 5 minutes.
7) Taking out of the pot: firstly, separating solid matters, cooking liquor and grease by using a screen and an oil filtering pool; ② taking a little soup out of the pot, stirring for 5 minutes, cooling to 23 ℃, and testing the salinity to be within the range of 2.2-2.8%.
(4) Filling:
1) solid matter: adding fished solid substances (dried mushroom, morel and fresh mushroom) according to the size requirement of the mold, and adding standby medlar to ensure that the solid substances contain the mushroom, the morel and the medlar;
2) soup juice: adding the corresponding decocted soup according to the size requirement of the mould.
(5) Cooling;
1) cooling water at temperature below 10 deg.C;
2) cooling to below 15 ℃ of the folding center temperature of the product;
3) cooling time: within 60 minutes.
(6) Quick-freezing and FD:
1) the temperature of the instant freezer is less than or equal to minus 45 ℃; pre-freezing: the material is pre-frozen before vacuum freeze-drying, the temperature of a quick-freezing bin is reduced to-35 ℃, the material is quickly frozen in the bin after being filled, the material is frozen at-45 ℃ for 4 hours, and the central temperature of the material is-38 ℃ for more than 3 hours, so that the freezing is finished.
2) Quickly freezing until the central temperature of the product is less than or equal to-42 ℃.
3) Vacuum freeze-drying: preparing materials for warehousing after the materials are completely frozen: setting the temperature of the heating plate at 25 ℃, heating the temperature of the heating tank to 100 ℃, setting a heating temperature program, heating to 80 ℃, keeping for 30 minutes, gradually reducing the temperature to 50 ℃ in a gradient manner, and keeping for 5 hours. Starting a heat medium pump, reducing the temperature of a cooling well, quickly putting the material into a bin when the temperature of the cooling well is reduced to-25 ℃, starting a vacuum unit to vacuumize after the material is put into the bin, continuously reducing the temperature of the cooling well, reducing the vacuum degree in the bin to be below 20Pa when the temperature of the cooling well is reduced to-40 ℃, starting a heating program after the temperature is stabilized, starting heating, keeping the vacuum degree in the bin to be below 20Pa, keeping the temperature of the cooling well to be about-45 ℃, keeping vacuum drying for 4 hours when the temperature of the material tends to 50 ℃ and is matched with the temperature of a heating plate, then discharging the vacuum-broken material out of the bin, and finishing the vacuum freeze-drying process, wherein the temperature of the material in the whole process is not more than 50 ℃.
(7) Packaging:
each freeze-dried mushroom chicken soup block is 9 grams in weight, and is kept intact and not broken.
(8) And (3) metal detection:
1) standard of test cards: sus Φ < 2.5 mm.
2) Testing frequency: 2 times per hour.
3) If an alarm phenomenon occurs, the reason is searched for and analyzed, and the product is discarded.
(9) Boxing and warehousing:
1) boxing according to specifications and using a partition plate;
2) and (7) warehousing and storing at normal temperature.
Example 3
Wherein, the raw materials include: 2000 parts of chicken skeleton, 4500 parts of water, 150 parts of dried mushroom, 20 parts of morel, 150 parts of sphagna, 30 parts of ginger, 80 parts of compound seasoning, 5 parts of medlar, 100 parts of setting agent and 0.1 part of VE;
the compound seasoning comprises: 68 parts of edible salt, 8 parts of chicken powder and 4 parts of pepper powder.
The dried mushroom comprises: 50 parts of shiitake mushroom, 50 parts of agaricus blazei murill and 50 parts of bamboo fungus.
The fresh mushroom comprises: 50 parts of tricholoma matsutake, 50 parts of collybia albuminosa, 50 parts of agaricus bisporus and 50 parts of bolete.
A processing method of freeze-drying compound natural mushroom chicken soup comprises the following steps:
(1) preparing materials:
1) material purchasing: firstly, the chicken skeleton and the native chicken raw materials have normal color and fresh quality, and the product temperature is below 18 ℃ below zero. ② the seasoning meets the requirement and is purchased by manufacturers according to the process specification.
2) Raw material storage: storing chicken material in a cold storage at the temperature below 18 ℃ below zero. ② storing the fresh mushrooms and the gingers in a cold air warehouse at 10 ℃. And storing the dried mushrooms, the medlar and other seasonings in a normal-temperature warehouse.
3) Discharging raw materials from a warehouse: according to the production schedule, a proper amount of raw materials are extracted from a cold air warehouse, a refrigeration house and a normal temperature warehouse, so that the freshness of the raw materials is ensured.
(2) Treating raw materials:
1) pretreatment: fresh mushroom: and controlling water after cleaning. ② ginger: peeling, removing rotten part, cleaning, and controlling water. ③ dried mushroom (except morchella): washing with water for 2min, soaking for 4 hr, taking out, and draining; the soaked water leaves the supernatant and returns to the cooking pot. And fourthly, washing the morchella with water for 2 minutes, and fishing out the morchella to control water. Fifthly, medlar: removing the black and deteriorated particles, and washing with clear water for 10 s 5min before putting into the pot, and controlling water.
2) Knife changing and blanching: chicken nuggets and skeletons: cutting into cube as much as possible, removing blood stasis on chicken, wherein 25 g/cube is more than 80%, and placing into 0 deg.C refrigerator (delivery temperature: 0 deg.C + -5 deg.C). ② fresh mushroom: cutting into 5mm pieces. ③ fresh ginger: cutting into 5mm pieces, packaging with nonwoven cloth bag, and fastening the bag. Fourthly, mushroom: cutting into 2mm pieces, and weighing after rechecking. And slicing the tricholoma matsutake, and weighing after rechecking. Fifthly, other soaked dry bacteria are cleaned, and then the pedicel is removed and the cut or the cut is made. Sixthly, the morchella is soaked in a little water to be soft, and is cut into halves or cut into parts according to the size requirement of the later chicken soup block product, and then woven cloth bags are used for subpackage, and the bag openings are tightened.
3) Preparing materials: weighing and proportioning according to a proportioning table according to the production progress. Weighing more than 10kg by using a 50kg electronic scale; ③ less than 10kg of raw materials were weighed using a 7.5kg electronic scale. Fourthly, preparing the seasoning: weighing edible salt, chicken powder and white pepper powder in proportion, and mixing; fifthly, independently weighing the setting agent.
(3) Boiling:
1) adding water into the jacketed kettle according to the formula, adding purified water, opening steam, heating water to 90 deg.C under the pressure of 0.1mpa or less.
2) Adding edible fungi: firstly, adding soaked dry bacteria, uniformly stirring, and starting timing when the central temperature reaches 95 ℃; reducing the air pressure to 0.1mpa, and keeping slight boiling for 15 minutes; adding fresh bacteria and morchella bags, stirring uniformly, and starting timing when the central temperature reaches 95 ℃; fourthly, keeping slight boiling for 15 minutes.
3) Fishing out the solid edible fungi: fishing out the morchella esculenta bag; and (4) uniformly weighing the fished toadstool bags by manpower, and then uniformly distributing the toadstool bags into the fungus soup mold which is subjected to freeze drying later. ② the ginger bag is kept in the pan. Taking out other bacteria solid matters: and putting the mixed mushrooms which are fished out into a tray, independently freeze-drying and packaging, wherein each bag is 5 g. Fourthly, the soup is kept in the pot for standby.
4) Adding chicken blocks: firstly, the air pressure is increased to 0.26mpa, chicken blocks are added, and the timing is started when the temperature reaches 95 ℃; reducing the air pressure to 0.10mpa, and keeping slight boiling for 35 minutes; and thirdly, in order to prevent the chicken from being broken, excessive stirring is not needed in the boiling process.
5) Fishing out the chicken blocks: fishing out chicken blocks, and placing the chicken blocks in a tray for later use; ② fishing out the ginger bags. And thirdly, the soup is kept in the pot for standby.
6) Adding materials and water: firstly, the air pressure is increased to 0.26 mpa; boiling a certain amount of water (above 95 ℃), adding the mixed seasonings for dissolution, and adding the dissolved mixed seasonings into the soup bases; thirdly, fully dissolving the setting agent by using a certain amount of cold water, and slowly adding the setting agent into the soup material; and fourthly, adding VE, keeping the temperature at 95 ℃, and stirring for 5 minutes.
7) Taking out of the pot: firstly, separating solid matters, cooking liquor and grease by using a screen and an oil filtering pool; secondly, taking a little of the soup taken out of the pot, stirring for 5 minutes, and cooling to 20-25 ℃ until the salinity is tested to be within the range of 2.2-2.8%.
(4) Filling:
1) solid matter: adding fished solid substances (dried mushroom, morel and fresh mushroom) according to the size requirement of the mold, and adding standby medlar to ensure that the solid substances contain the mushroom, the morel and the medlar;
2) soup juice: adding the corresponding decocted soup according to the size requirement of the mould.
(5) Cooling;
1) cooling water at temperature below 10 deg.C;
2) cooling to below 15 ℃ of the folding center temperature of the product;
3) cooling time: within 60 minutes.
(6) Quick-freezing and FD:
1) the temperature of the instant freezer is less than or equal to minus 45 ℃; pre-freezing: the material is pre-frozen before vacuum freeze-drying, the temperature of a quick-freezing bin is reduced to-35 ℃, the material is quickly frozen in the bin after being filled, the material is frozen at-45 ℃ for 4 hours, and the central temperature of the material is-38 ℃ for more than 3 hours, so that the freezing is finished.
2) Quickly freezing until the central temperature of the product is less than or equal to-42 ℃.
3) Vacuum freeze-drying: preparing materials for warehousing after the materials are completely frozen: setting the temperature of the heating plate at 25 ℃, heating the temperature of the heating tank to 100 ℃, setting a heating temperature program, heating to 80 ℃, keeping for 30 minutes, gradually reducing the temperature to 50 ℃ in a gradient manner, and keeping for 5 hours. Starting a heat medium pump, reducing the temperature of a cooling well, quickly putting the material into a bin when the temperature of the cooling well is reduced to-25 ℃, starting a vacuum unit to vacuumize after the material is put into the bin, continuously reducing the temperature of the cooling well, reducing the vacuum degree in the bin to be below 20Pa when the temperature of the cooling well is reduced to-40 ℃, starting a heating program after the temperature is stabilized, starting heating, keeping the vacuum degree in the bin to be below 20Pa, keeping the temperature of the cooling well to be about-45 ℃, keeping vacuum drying for 4 hours when the temperature of the material tends to 50 ℃ and is matched with the temperature of a heating plate, then discharging the vacuum-broken material out of the bin, and finishing the vacuum freeze-drying process, wherein the temperature of the material in the whole process is not more than 50 ℃.
(7) Packaging:
each freeze-dried mushroom chicken soup block is 10 grams in weight, and is kept intact and not broken.
(8) And (3) metal detection:
1) standard of test cards: fe < 2.0 mm.
2) Testing frequency: 2 times per hour.
3) If an alarm phenomenon occurs, the reason is searched for and analyzed, and the product is discarded.
(9) Boxing and warehousing:
1) boxing according to specifications and using a partition plate;
2) and (7) warehousing and storing at normal temperature.
Comparative example 1
The difference between the processing method of compound natural mushroom chicken soup freeze-drying and the embodiment 1 is that in the boiling step (3), the boiling temperature is 100 ℃, and the air pressure in a pot is normal pressure.
Comparative example 2
The difference between the processing method of compound natural mushroom chicken soup freeze-drying and the embodiment 1 is that (6) the steps of quick-freezing and FD are replaced by heating and drying, and specifically the heating and drying are carried out at the temperature of 85-95 ℃.
Test example 1
On the basis of example 1, the operating conditions were subjected to single factor study, and sensory indicators of the compound natural mushroom chicken soup were measured, and the results are shown in table 2. Sensory indexes, nutritional indexes such as protein content and total amino acid amount of the compound natural mushroom chicken soup in the examples 1 to 3 and the comparative examples 1 to 2 of the invention are respectively measured and compared, and the results are shown in the following table.
Table 1: natural mushroom compound chicken soup sensory index grading standard
Table 2: sensory index (value) change condition of gradient heating high-temperature boiling process
Note: the boiling initial pressure refers to the steam pressure in the pot when the chicken nuggets are added; the heat preservation pressure refers to the pressure when the chicken nuggets are added and then boiled; the holding time is the time for cooking after adding the chicken nuggets.
Table 3: the content of natural mushroom compound chicken soup (g/100g freeze-dried product) changes
The comparison shows that the compound natural mushroom chicken soup is prepared by carrying out special cutting treatment, boiling mode and freeze drying on raw materials such as mushroom, chicken nuggets and the like in a specific ratio, is freeze-dried, has rich amino acid content, more balanced nutrient substances, no chemical additive and safe eating, can be stored for a long time, and is far superior to products.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A processing method of freeze-drying compound natural mushroom chicken soup is characterized by comprising the following steps:
a. boiling water in a pot, adding dried mushrooms and gingers for primary cooking, and then adding fresh mushrooms and morchella for secondary cooking;
b. fishing out the dried mushrooms, the morchella and the fresh mushrooms after the second cooking, then adding the chicken skeleton for the third cooking, and freeze-drying the fished dried mushrooms, the morchella and the fresh mushrooms and the medlar to serve as a component A;
c. fishing out the chicken skeleton and the ginger after the third cooking is finished, and then adding mixed seasonings and VE for fourth cooking;
d. removing solid matters and grease after the fourth cooking to obtain soup, and freeze-drying the soup to obtain a component B, wherein the component A and the component B are the freeze-dried compound natural mushroom chicken soup;
the freeze-dried compound natural mushroom chicken soup comprises the following raw materials in parts by weight: 2000 parts of chicken skeleton, 4500 parts of water, 5500 parts of water, 150 parts of dried mushroom, 10-20 parts of morel, 150 parts of sphagnum, 15-30 parts of ginger, 50-80 parts of compound seasoning, 5-10 parts of medlar and 0.1-0.2 part of VE;
the compound seasoning comprises the following components in parts by weight: 1-50 parts of edible salt, 1-50 parts of chicken powder and 1-50 parts of pepper powder.
2. The freeze-drying processing method of compound natural mushroom chicken soup according to claim 1, characterized in that boiling water in a pot is heating the water to 88-92 ℃, preferably 90 ℃;
preferably, the temperature of the first cooking, the second cooking, the third cooking and the fourth cooking is respectively and independently 92-98 ℃, preferably 95 ℃;
preferably, the air pressure in the pot for the first cooking, the second cooking, the third cooking and the fourth cooking is respectively and independently 0.06-0.10 Mpa;
preferably, the time for the first cooking is 10-20min, preferably 15 min;
preferably, the time for the second cooking is 10-20min, preferably 15 min;
preferably, the time for the third cooking is 30-35min, preferably 35 min;
preferably, the time for the fourth cooking is 3-8min, preferably 5 min;
preferably, in the step b, the chicken skeleton is added under the condition that the pressure in the cooker is 0.20-0.26Mpa, and the third cooking is carried out after the pressure in the cooker is kept and the temperature is heated to the third cooking temperature.
3. The method for processing the freeze-dried compound natural mushroom chicken soup according to claim 1, wherein the dried mushroom includes at least one of mushroom, agaricus blazei murill and bamboo fungus;
preferably, the dried mushrooms comprise 1-150 parts of shiitake mushrooms, 1-150 parts of agaricus blazei murill and 1-150 parts of bamboo fungi by mass;
preferably, the fresh mushroom includes at least one of matsutake mushroom, collybia albuminosa, boletus nigricans, and agaricus bisporus;
preferably, the fresh mushrooms comprise 1-150 parts of tricholoma matsutake, 1-150 parts of collybia albuminosa, 1-150 parts of boletus aereus and 1-150 parts of agaricus bisporus by weight.
4. The freeze-dried processing method of compound natural mushroom chicken soup according to claim 1, wherein the dried mushroom, the fresh mushroom and the ginger are respectively and independently in a 2-5mm sheet shape;
preferably, the chicken skeleton is blocky;
preferably, the chicken skeleton accounts for more than 80% of the chicken skeleton with the size of 15-25 g/piece;
preferably, the dried mushrooms are soaked in water for 2-4 hours before being cooked.
5. The processing method of freeze-drying compound natural mushroom chicken soup according to claim 1, wherein morchella esculenta is packaged by using woven cloth before boiling.
6. The method for processing the freeze-dried compound natural mushroom chicken soup according to claim 1, wherein the salinity of the soup obtained in the step d is 2.2-2.8%.
7. The freeze-dried processing method of compound natural mushroom chicken soup according to claim 1, characterized in that the pre-treatment of raw materials is further included before the first cooking;
the pretreatment comprises cleaning, cutting and split charging.
8. The compound natural mushroom chicken soup freeze-drying processing method according to claim 1, wherein in the step c, a shaping agent is added for cooking for a fourth time;
preferably, the addition amount of the shaping agent is 90-100 parts by mass;
preferably, the sizing agent is dissolved in water and then added into the pot;
preferably, VE is dissolved in water before being added to the kettle.
9. The freeze-drying processing method of compound natural mushroom chicken soup according to claim 1, wherein the freeze-drying includes cooling, freezing and vacuum freeze-drying in sequence;
preferably, the cooling is to cool the component A and the component B to below 15 ℃;
preferably, the cooling mode comprises water bath cooling, the temperature of a cooling medium is below 10 ℃, and the time of the water bath cooling is 30-60 min;
preferably, the freezing is to freeze the component A and the component B to-40 ℃ to-35 ℃ for more than 3 hours;
preferably, the freezing temperature is below-40 ℃, and the freezing time is 3.5-4.5 h.
10. The compound natural mushroom chicken soup processed by the processing method of any one of claims 1 to 9 is freeze-dried.
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